Garden Vegetable Ragout


  • 2 c. water
  • 2 Tbsp. McKay’s Chicken Style Seasoning
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 c. red bell pepper, diced
  • 3 c. zucchini, diced or cubed
  • 2 c. baby portabella mushrooms, sliced
  • 3 c. fresh asparagus, cut into 1-inch pieces
  • 1 c. fresh tomatoes, diced
  • 1 28-ounce can petite cut tomatoes
  • 2 Tbsp. Braggs Liquid Aminos
  • ¼ c. nutritional yeast flakes
  • 1 Tbsp. molasses
  • 1 tsp. VegeSal or another all-purpose seasoning
  • 1/4 c. honey
  • 1.7-ounce jar roasted red peppers, chopped


  1. In a large deep saucepan add the water, chicken-style seasoning, onion, and garlic and cook until onion is clear.
  2. Add the remaining ingredients and simmer on low until vegetables are tender, about 15–20 minutes. Serve hot over your favorite whole wheat pasta.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.