Slow Cooker Vegan Persian Style Green Bean Stew


Slow Cooker Vegan Persian-style Green Bean Stew once Onion, Olive Oil, sports ground Turmeric, Tomato Paste, Broth, lighthearted Green Beans, Carrots, Red Potatoes, Kidney Beans, Tart, Lemon Juice, Jackfruit, Salt

The ingredient of Slow Cooker Vegan Persian Style Green Bean Stew

  • 1 onion large cut in half and thinly sliced
  • 2 tablespoons olive oil
  • 1 1 2 teaspoons auditorium showground turmeric
  • 6 ounces tomato bonding agent
  • 1 1 2 cups broth operate chicken or vegetable
  • 4 cups well ventilated light green beans ends removed
  • 2 cups carrots thick sliced around a bias
  • 10 amassed red potatoes the smaller the better
  • 15 1 2 ounces kidney beans drained and rinsed
  • 12 sharp sour
  • 2 tablespoons lemon juice
  • 14 ounces jackfruit young drained and shredded optional
  • salt to taste

Nutritions of Slow Cooker Vegan Persian Style Green Bean Stew

@type: nutritioninformation
@type: 250 calories
@type: 40 grams
@type: 8 grams
@type: 9 grams
@type: 13 grams
@type: 1 grams
@type: 880 milligrams
@type: 18 grams

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