Spanish Meatball Stew
1 package Gimme Lean beef flavor
1/2 teaspoon each salt and pepper
1/2 teaspoon each basil and thyme (to be divided) or more to suit your taste
2 tablespoon olive oil
2-3 cloves minced garlic
1 medium size onion, finely chopped
1 medium sweet red pepper, cut into 1 inch squares
1 cup canned tomatoes drained and chopped
1 1/2 cups vegetable broth
2 tablespoon tomato paste
1 cup frozen green peas
1/2 cup pimiento stuffed green olives
2 1/2 cups cooked rice
1. Combine Gimme Lean, salt, pepper, 1/4 tsp of basil and 1/4 tsp of thyme in a bowl. Mix well with clean hands and shape into meatballs. You should start cooking the rice now according to package directions.
2. Heat 1 Tbsp of oil in a skillet and cook the meatballs until well browned.
3. Meanwhile, heat the remaining oil in a large skillet, and over a medium flame, saute the onion, red pepper, garlic and remaining basil and thyme until onion is glassy. You may add more salt and pepper to taste if you like.
4. Mix in tomatoes, stock and tomato paste and simmer for 5 minutes. Add the meatballs and peas, cover until peas are tender. About 3-5 minutes.
5. Stir in cooked rice and olives and heat through. Serve and enjoy!
A tasty vegan one dish meal!
SO HOW'D IT GO?
I started making this recipe when I first joined in 2003, and LOVED it - even though I wasn't vegan at the time :-)
I've taken a LONG break from this website, and was glad to see the recipe is still posted because I now am trying to eat a vegan diet, and I'm looking forward to making this again.
I always think it's kinda' funny when reading recipe reviews that some people think the recipe is great, but change it so much that it's not really like the original anymore. Well, I have to confess that with this particular recipe I did always make it with a rather large substitution. Instead of actually making the meatballs, I substituted Vege Stewed Beef Chunks from Vegefarm - which I love! I'm sure the meatballs are fine, but it's just more work than using the veggie beef chunks - lol!! Also, I think I'd use brown rice instead of the white rice I used to use. And...even though I've never been a fan of green olives - they are SO GOOD in this - definitely adds a great flavor!!
This is a great recipe. I wouldn't change a thing except for adding almost three times as much broth. I wanted it to be more soupy. But the flavors are excellent together and very easy and quick.