Artichoke and Meatball Stew, Plant-based

Hearty winter stew for the plant-based diet

Artichoke and Meatball Stew, Plant-based

8 cups water

1 cup vegetable broth

6 potatoes

1 cup dry lentils

½ teaspoon Pepper

1 teaspoon Bragg 24 herb seasoning

½ teaspoon Italian herb seasoning

Simmer 10 minutes, then add the remaining ingredients:

1 cup dry pasta, thick type

1 cup soy curls, broken into ½” pieces

1 cup fresh celery, diced

1 cup frozen spinach

1/2 cup artichoke hearts, diced (from a jar, water marinated)

10 oz frozen vegan meatballs, such Nate's

1 tablespoon minced garlic

Salt to taste

Simmer an additional 20 minutes.

Optional add-ins:  sliced mushrooms, kale, garbanzo beans, bok choy, carrots, or your favorite veggies

Serve with nutritional yeast sprinkled over the top