Rustic Vegetarian End of Summer Stew

Ingredients

• 3 tablespoons vegan butter
• 1 tablespoon olive oil
• 2 large garlic cloves, cut in half
• 1/2 teaspoon chili powder
• 1 tablespoon caraway seed, smashed with the back of a spoon
• 3/4 cup carrot, chopped
• 2 radishes, sliced thin
• 1 cup red onion, chopped
• 2 cups raw beets, chopped
• 2 cups cauliflower, chopped small
• 1 cup potato, chopped
• 2 cups tomatoes, chopped (I used combo of grape and beefsteak)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon salt and pepper, to taste
• 32 ounces vegetable stock
• 1/4 cup quinoa, uncooked
• 1 tablespoon nutritional yeast

Instructions

1. Melt Vegan Butter and oil in Soup pot.
2. Add in Garlic, Chili Powder and Caraway Seeds. Saute 5 minutes.
3. Add Carrots, Radishes, Red Onion, Beets, Cauliflower and Potato. Saute 20 minutes, stirring occasionally. Salt and Pepper to taste.
4. Now add in Tomato, stir until heated through. Add Black Beans, Vegetable Stock, Quinoa and Nutritional Yeast.
5. Simmer on Low to Medium heat until Quinoa is cooked and Veggies are tender, approximately 40 minutes.