Calling all you culinary-challenged people! This vegan sofrito recipe is the easiest, fastest meal to make that's both healthy and hearty. So no excuses about not having the time or not knowing how to cook. All it takes is cutting veggies, mixing things up, and voilà: your healthy vegan stew is ready. I'll admit, I took a shortcut using bottled tomato sofrito sauce (Ferrer Tomato Stew Sauce with Vegetables, to be exact), but I'm more determined than ever to help those who really don't know how to cook, don't have the time, or are just outright lazy, to eat healthy using simple ingredients. Why? Well, my uncle passed away recently at the age of 70, which I feel is still way too young, especially considering my grandma lived until she was 94. I'm convinced that if he had eaten healthy, plant-based foods, he could've reversed his heart disease, and would still be alive and thriving.
- 1 large organic green bell pepper, diced
- 1 small yellow onion, diced
- 2 handfuls of organic spinach
- 1 bunch of organic kale (or 1 large bowl of chopped kale)
- 1 organic zucchini, sliced
- 1 organic tomato, diced
- 1/2 container of pre-sliced organic white mushrooms
- 4-5 garlic cloves, minced (I LOVE garlic, so if you don't fancy them as much as I do, you can reduce the amount)
- 2 bottles of Ferrer Tomato Stew Sauce with Vegetables (or you can even substitute it with 2 cans of diced tomatoes, 1 can of tomato sauce/paste, and add your own spices)
- 1 container of organic tofu, cut into cubes
Heat about 3 tablespoons of olive oil in a pot at low-medium heat. Add diced onions and garlic, and sauté for about 1 minute before adding chopped kale. After adding the kale, cover the pot for about 3 minutes to wilt the kale, stirring frequently.
Next, add the sliced mushrooms, zucchini, tomato and green pepper, and cook for another 3-4 minutes, stirring frequently.
Now pour in the two bottles of sofrito sauce, spinach and tofu. Simmer on low heat for about 5 minutes. Serve over quinoa, and dig in!