Description
A vibrant stew featuring fresh seasonal vegetables, perfect for those embracing plant-based eating.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 2 cups corn, fresh or frozen
- 1 cup okra, sliced
- 2 cups purple hull peas
- 4 ripe tomatoes, chopped
- 2 cucumbers, sliced
- ½ cup Italian dressing
- 1 cup pickled red onions
- 1 batch of cornbread (homemade or store-bought)
- Ice for drinks
Instructions
- In a large pot, add diced potatoes and enough water to cover. Bring to a boil and cook for about 10 minutes.
- Add corn, okra, and purple hull peas to the pot. Stir well and let it cook for another 10-15 minutes until all vegetables are tender.
- Stir in the chopped tomatoes and cook for 2-3 more minutes.
- While the stew is cooking, soak sliced cucumbers in Italian dressing for at least 30 minutes.
- Prepare the cornbread according to package instructions or your favorite recipe.
- Serve the stew hot, with a side of cucumbers, pickled red onions, and cornbread.
Notes
For a spicier version, add a pinch of red pepper flakes when cooking vegetables.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetarian, stew, seasonal vegetables, plant-based, cornbread