Equipment
- stove
Ingredients
- 1 yellow onion, chopped
- 2 carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 6 petite yellow potatoes, cut into 1/2” cubes
- 1 small sweet potato, cut into 1/2” cubes
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt and pepper
- 6 cups vegan “chicken” broth
- 16 oz Eden Foods Organic Sauerkraut, drained
- 14 oz canned Eden Foods chickpeas, drained
- 2 tbsp nutritional yeast
- 2 tbsp coconut aminos
- 1 tbsp maple syrup
- 2 cups baby spinach, chopped
Method
- Heat a large Dutch oven over medium-low heat and add a splash of water, cooking broth or oil to lightly coat. Add in the onion and sauté for 3-4 minutes until tender. Add in the carrots, celery, potatoes and sweet potato and sauté for another 2-3 minutes until they become vibrant.
- Add in the tomato paste and spices and stir to combine before adding the broth and bringing to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes until the potatoes are tender.
- Add in the kraut, chickpeas, nutritional yeast, coconut aminos, and maple syrup and simmer for 5 more minutes. Stir in the spinach and season to taste. Serve hot!
Nutrition
Serving 1servingCalories 380kcalCarbohydrates 79gProtein 14gFat 2gSaturated Fat 0.3gPolyunsaturated Fat 1gMonounsaturated Fat 0.4gSodium 1852mgPotassium 1627mgFiber 15gSugar 14gVitamin A 10634IUVitamin C 61mgCalcium 121mgIron 6mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
