Vegetarian, Green Beans, Tomato, Potato & Meatball Stew

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Vegetarian, Green Beans, Tomato, Potato & " Meatball " Stew

 

2 (1-inch-thick) slices hard Italian bread

1 (14-ounce) package ground vegetarian " beef "

1/2 cup finely chopped flat-leaf parsley

4 large cloves, garlic, finely chopped

1 egg

5 tablespoons extra virgin olive oil

Salt and pepper to taste

1 medium yellow onion, cut into thick ribs

3/4 pound green beans, trimmed and cut into 1-inch pieces

3 large potatoes, peeled and cut into 2-inch pieces

2 (28-ounce) cans Italian whole peeled tomatoes, squeezed with your hands to

crush

1/2 cup water

10 large fresh basil leaves

2 bay leaves

1 teaspoon dried oregano

 

Place the bread in a bowl and cover with hot tap water. Set

aside for 5 to 10 minutes, or until cool enough to handle.

Drain the bread in a colander and press out as much of the

water as possible. Turn into a large bowl.

Add the ground vegetarian " beef " , 1/4 cup of the chopped parsley,

1 clove of the chopped garlic, the egg, 1 teaspoon of the

olive oil, and salt and pepper. Mix well with your hands

or a spoon.

Roll heaping tablespoons of the mixture into about 16 balls.

Set aside on a platter or cookie sheet. Heat the remaining olive

oil in large pot over medium heat. Add the remaining chopped

garlic, the onion, green beans, potatoes, remaining chopped

parsley, and salt and pepper. Cover and cook, stirring

occasionally, for 15 minutes, or until the vegetables have

released some of their juices.

Add the tomatoes and their juices, the water, basil, bay leaves,

and oregano. Stir well to mix. Cover and cook at a medium

boil (it will reach a boil after about 5 minutes) for about

40 minutes, stirring occasionally.

Meanwhile, spray a large nonstick skillet with olive oil cooking

spray. Heat the skillet over medium-high heat. Arrange the vegetarian

" meatballs " in the heated skillet without crowding them

too much. Brown each side for about 2 minutes, then transfer

them to the cookie sheet. Carefully lower the vegetarian " meatballs "

into the sauce, using a wooden spoon to gently push them into

the sauce to cover. Cover and cook for 20 minutes without

stirring, then gently to mix, trying not to break up the

" meatballs. " Taste for seasonings.

Makes 6 servings.