Low FODMAP Vegan Spice Eggplant Stew with Quinoa Recipe

These delicious vegan low FODMAP Vegan Spice Eggplant Stew with Quinoa are perfect for a hearty and comforting lunch, or as a low FODMAP snack.

Simple recipe using zesty organic low FODMAP seasonings! And a perfect addition to your low FODMAP vegan recipes collection!

Ingredients:

To make our low FODMAP Vegan Spice Eggplant Stew with Quinoa, you will need the following:

• 1 tablespoon olive oil
• 1 eggplant, cubed
• 1 zucchini, cubed
• 2 carrots, peeled and cubed
• 1 cup canned green peas
• 3 tomatoes, chopped
• 1 teaspoon Casa de Sante Organic Creole Cajun Seasoning
• 1 teaspoon Casa de Sante Organic Indian Spice Seasoning (optional)
• Salt and pepper, to taste

Steps:

To make our low FODMAP Vegan Spice Eggplant Stew with Quinoa, follow these steps:

1. In a large pot heat oil over medium heat.
2. Add eggplant and zucchini and cook for 5 minutes.
3. Add carrots, peas, tomatoes, spice and season to taste. Add 1/2 cup of water if needed. Cover the pot and cook for about 20-25 minutes or until all the vegetables are tender.
4. Cook quinoa according to the package directions.
5. Serve the stew warm with quinoa and enjoy.

• Makes 4 servings.
• Size per serving: 1/2 cup quinoa

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We hope you enjoyed another low FODMAP vegan recipe from Casa de Sante— Low FODMAP Vegan Spice Eggplant Stew with Quinoa Recipe!