Things Needed
- Olive Oil
- 5 Cloves of Garlic minced
- 1 Large Onion sliced thin
- 4 Large Stalks of Celery sliced thin
- 4 Medium Carrots Shredded
- 2 Medium Beets Shredded
- 1 Cup Shredded Red Cabbage
- 1 Large Bell Pepper Sliced
- 3 Cups Sliced Fingerling Potatoes
- 1 Large Can Tomato Sauce (this was a bit over 2 Cups)
- 1 Can Garbanzo Beans
- 12 Oz of cubed firm Tofu or Veggie Crumbles
- 8 Cups Vegetable Broth
- 1 Cup Red Wine
- 2 Tablespoon Worcestershire Sauce
- 4 to 5 Teaspoons Dill
- Italian Seasoning
- Sea Salt or Rosemary Salt (to taste)
Directions
In a pot combine olive oil, garlic, onion, celery and green pepper over a low to medium heat until the onions become slightly translucent (about 5 min). Add the Carrots and Beet and stir and let cook for about 5 minutes. Add the Tomato Sauce and stir again letting cook for about 5 minutes. Add the Crumbles/Tofu, Worcestershire sauce, Vegetable Broth, red wine and Dill and stir and bring to a light boil. Add the Fingerling Potatoes and a bit of Sea Salt or Rosemary Salt (to taste). Let this simmer for 30 minutes.
After 30 minutes, add the Garbanzo Beans, cabbage and approximately 2 teaspoons of Italian Seasoning (to taste) and add additional Sea Salt or Rosemary Salt as needed. Let this come to a boil and simmer for another 15 to 20 minutes.
Feel free to top this with Sour Cream and/or Fresh Dill…(or Parm)…
Somewhat Organized Foodie 