Cazuela de Verduras y Almejas

Cazuela de Verduras y Almejas is a vibrant vegan dish that captures the essence of Spanish cuisine with its rich flavors and fresh ingredients. This delightful stew combines seasonal vegetables and seaweed to evoke the taste of the ocean, providing a satisfying and nourishing experience.

Ingredients

• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Shallot - 1, diced
• Red bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Tomato - 1 large, chopped
• Green beans - 100 grams, trimmed and cut into pieces
• Seaweed (nori or dulse) - 2 sheets, torn into pieces
• Vegetable broth - 500 milliliters
• Smoked paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped for garnish
• Lemon - 1, cut into wedges for serving

Steps

1. Heat olive oil in a large saucepan over medium heat.
2. Add minced garlic and diced shallot, sautéing until translucent, about 2-3 minutes.
3. Stir in the diced red bell pepper and zucchini, cooking for an additional 5 minutes until softened.
4. Add the chopped tomato, green beans, seaweed, smoked paprika, cumin, salt, and black pepper. Stir well to combine.
5. Pour in the vegetable broth and bring to a gentle boil.
6. Reduce heat to low and simmer for about 15 minutes, allowing the flavors to meld.
7. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley and lemon wedges on the side.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 33 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, which supports digestive health.

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