Veganomicon Plantain and Pinto Stew with Parsnip Chips Recipe


Submitted by vegnls

Makes 4 servings


sub 3 jalapenos for crushed red pepper if desired

Ingredients
2 parsnips
1 T vegetable oil
1 white onion
1 yellow pepper
1/2 tsp crushed red pepper
3 cloves garlic
8 plum tomatoes
1/4 cup vegetable broth
3/4 tsp salt
2 tsp cumin
15 ounces pinto beans
2 plantains
1 cup cilantro
Directions
  1. Saute onions, peppers, jalapenos, and garlic in the oil for 5-7 minutes until softened.

  2. Add the tomatoes, vegetable broth, salt, and cumin.

  3. Cover and bring to simmer for 15 minutes, stirring occasionally until tomatoes are cooked and broken down.

  4. Add pinto beans and plantains.

  5. Cover and simmer for another 20-25 min until plantains are soft and sweet.

  6. Add the cilantro and mix in so that it wilts.

Categories

Main Dish

Nutrition Facts
Serving Size 622.9g
Amount Per Serving
Calories
656
Calories from Fat
57
% Daily Value*
Total Fat
6.3g
10%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
548mg
23%
Total Carbohydrates
128.3g
43%
Dietary Fiber
25.4g
102%
Sugars
30.7g
Protein
29.5g
Vitamin A 61% • Vitamin C 301%
Calcium 21% • Iron 49%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A 		  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in magnesium
  • High in potassium
  • High in thiamin
  • Very high in vitamin C
    		•    Bad points
  • High in sugar
    		•
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