Rustic Tomato, Rice & Kale Stew

This is an everything-but-the-kitchen-sink sort of stew. If you are feeling adventurous, you could also throw in a can of black beans.

1 ¼ cups brown rice, cooked
1 (28 oz) can fire-roasted tomatoes
3 cups vegetable broth, divided (low-sodium preferred)
¾ cup nutritional yeast flakes
1 bunch kale, ribs removed and julienned
3 red potatoes, diced
2 cups frozen vegetable blend
2 bay leaves
1 tbsp chili powder
1 tsp garlic powder or 2 cloves minced fresh garlic
cayenne pepper, to taste
salt, to taste

1

Prepare the rice according to package instructions.

2

While the rice is cooking, add the fire-roasted tomatoes and 1 cup of vegetable broth to a high-speed blender, then blend on low until smooth. Pour the mixture into a large, heavy-bottomed pot.

3

Add the potatoes and 2 cups of vegetable broth to the pot and boil until the potatoes are fork tender, about 10-15 minutes.

4

Add the frozen vegetables and seasonings (bay leaves, chili powder, garlic, powder, cayenne, and salt), and reduce the heat to a simmer.

5

When the vegetables are cooked through, add the kale and cooked rice. Season to taste, adding more spice and salt if desired.

6

Simmer on low until the kale is tender, at least 10 minutes.

7

Finally, remove the bay leaves and serve.