Ingredients:

3 Vidalia Onions-sliced
4 Zucchini-cubed
24 oz Mushrooms-sliced thick
1/2 tsp Olive oil
1 Bunch Fresh Basil-chopped
2-3 Cloves Garlic
1/4 cup Red Wine
1 tsp Salt
1/4 tbsp Pepper
1 tsp Crushed Red Pepper Flakes
1 tsp Oregano
1 Can Diced tomatoes
1 Can Cannellini Beans
1/2 Tbsp Coconut palm sugar
1 tbsp Balsamic Vinegar

Directions:

In a large pan, heat oil, add spices and onions

When onions start to soften, add zucchini.

When zucchini starts to soften, add mushrooms, basil, and red wine.

When the wine has cooked down, add remaining ingredients and simmer for 15 minutes.

Serve over teff, or any other grain or pasta and topwith Daiya Mozarella Shreds.

Makes 5 servings.

Nutrition Info per Serving:

496 Kcal
80 g Carbohydrates
20 g Protein
8 g Fat
2 g Saturated Fat
15 g Fiber
850 mg Sodium
15 g Sugar