Order yours today!

Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings
Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes  
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker
Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads
Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

printer friendly version

Red Bean Ratatouille

1/4 cup vegetable broth
1 onion, diced
1 green pepper, diced
1.2 lb. sliced mushrooms
4 cloves garlic, minced
2 cups eggplant, diced
1 15 ounce can diced tomatoes
1 15 ounce can tomato puree
1 15 ounce can kidney beans, drained
parsley, oregano, and pepper, to taste

In about veggie broth, sauté onion, green pepper, sliced mushrooms, garlic, and eggplant for about 10 minutes. Then add tomatoes, tomato puree, kidney beans, and parsley, oregano, and pepper to taste. Simmer for 15-20 minutes and serve over rice.  Easy and delicious!

Posted by veg4life on DrFuhrman.com

fatfreevegan.com
See our privacy policy

 

Rate it! 1-Yuck! 2 3 4 5 6 7 8 9 10-Delicious! No votes yet!

Send us Feedback

© 2004 Fatfree Vegan Recipes
Privacy policy