Recipe submitted by veganmiss, 06/28/11


Ingredients (use vegan versions):

3 1/2 ounces cooked pinto beans, rinsed
10 ounces red potatoes, cut into bar pieces
10 ounces red cabbage, shredded
2 ounces dried mushroom, rehydrated, cut into bar pieces
2 tablespoons vegan butter
10 ounces beets, sliced thinly
2 tablespoons lemon juice
10 ounces roma tomatoes, diced
2 tablespoons olive oil
1 celery stalk, chopped
1 parsnip, chopped
1 carrot, chopped
1 small white onion, diced
vegetable broth, as needed, optional
sprinkle sugar
salt, to taste
1-2 tablespoons fresh dill, chopped
1-2 tablespoons celery greens, chopped
1-2 tablesp…

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