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Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
Contributed by Vegetarians and Vegans from around the world
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Red Onion Tian
From: David Eitelbach

Serving Size: 8

  • 2 14.4 oz cans vegetable broth or imitation chicken broth
  • 1/4 cup butter or margarine
  • 3 shallots -- minced
  • 2 cups yellow beans -- diced
  • 2 cups zucchini -- diced
  • 1 pound baby green beans
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup fresh Italian parsley -- minced
Bring broth to a boil in a large saucepan over medium heat, and boil 30 minutes or until reduced to 1/3 cup.
Remove from heat and set aside. Melt butter in a large skillet over medium-high heat; add shallots and saute until tender.
Add reduced broth, yellow squash, and next 3 ingredients. Saute 5 minutes or until vegetables are crisp-tender.
Sprinkle with parsley and serve immediately.