Veg Taco Stew

Veg Taco Stew

Fyre's Veg Taco Stew

Fyre’s Veg Taco Stew


  • 2 organic onions, chopped
  • 4 garlic cloves, crushed
  • 2 tb org. olive oil
  • 1 organic zucchini, chopped
  • 1 organic crookneck squash, chopped
  • 2 organic green bell peppers, chopped
  • 1 organic red bell pepper, chopped
  • 2 portobello mushrooms, chopped
  • 3 organic tomatoes, cut (keep the juice)
  • 1 cup dry organic quinoa (cook this separately)
  • 2 cans organic black beans
  • 1 carton of unprocessed (needs to be just veggies and spices that are understandable) organic low-sodium veggie broth
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • Shredded cheddar cheese (optional)

Saute those veggies! Fyre’s Veg Taco Stew

Cooking instructions:

Saute onions and garlic cloves in olive oil until browned on medium heat. Add zucchini and crookneck squash – stir. Add bell peppers – stir. Add portobello mushrooms – stir. Add black beans, tomatoes, and veggie broth – simmer for 10 minutes on medium heat. Add quinoa and spices – stir. Simmer for another 5-10 minutes. Let cool and serve. Total time: 40 minutes. Serves two lunch or dinner for 4 days. Optional: Sprinkle some grated cheddar cheese.



Roasted Bell Peppers w/ Quinoa


Original recipe can be found here:

How I made it:

  • 1 teaspoon olive oil
  • 1 red onion, chopped
  • 2 cloves of garlic, minced
  • 3 sliced mushrooms (I used crimini)
  • 1 chopped carrot
  • 4 bell peppers, 1 cored, seeded and chopped; tops removed and reserved
  • 1/4 pound baby spinach, rinsed, and chopped up
  • 1 zucchini, chopped
  • 1 tomato, chopped
  • 1/3 cup fake chicken broth (see previous recipe for details)
  • 1 cup uncooked quinoa, rinsed and cooked according to package directions (See directions on how to cook quinoa below.)
  • Salt and pepper to taste
  • 1/2 cup roasted, salted cashews
Preheat oven to 375°F

Add olive oil, red onion, garlic, carrots, and zucchini in a large skillet and cook over medium to high heat. Once the onions start to become transparent add the spinach, tomato, mushrooms and broth and cook for 5 more minutes on low to medium heat.

Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.


Place bell peppers in a baking pan. Layer your quinoa and filler in each bell pepper. Top with local made cheese (with no rennet, or rice cheese) or just cover with the tops. Cover and let bake in the oven for approx. 1 hour, or until peppers are tender and juicy.

Cooking quinoa:

Tonight was my first time cooking quinoa! Easy stuff folks: Rinse the quinoa in water till the water drains clear. Place one cup quinoa to two cups of water in a pan. Heat to boil, then reduce to medium heat… Cover and let it cook till the water evaporates. You can also cook quinoa in a rice cooker!