1 block, Extra firm tofu (or shredded chicken)
1 can of organic chickpeas
1 yellow bell pepper, diced
1.5 Cups cauliflower rice (pre-pulsed from Trader Joe’s)
1 segment of broccoli, cut up
1 tub of pre-diced bruschetta from Trader Joe’s- by the hummus (Green/Red tub)
Veggie broth, onion powder, corn meal, Dijon mustard, maple syrup
Now, I don’t really measure when I cook stews, I just eyeball it & go off taste so put all veggies in a large pot & fill the veggie broth enough that it covers half of you veggies. We will use the corn meal to thicken the broth later.
Next add around 1 TBL of onion powder & maple syrup. Add 2 TBL Dijon mustard. Cook over medium/high heat until it starts bubbling & then turn it down to Low, cover the pot & let it simmer for 20-25 minutes. Check the broth & if it’s watery, add in corn meal just a little at a time & stir. Watch for thickening & add more if need be until desired thickness is achieved. You shouldn’t need salt but feel free to use a pinch if you must.