This stew is so dark and rich. It has such a deep flavor. It is so satisfying and comforting. You have got to give this one a try. I guarantee you will be making it again and again.
This recipe uses meaty portobello mushroom as well as root vegetables to really bulk up this meal. It has loads of vegetables to nourish your body and soul.
If you don't have portobello mushrooms just use what you have. You could also sub out some of the veggies with options like celery root, leeks, sweet potato, or daikon radish. Switch it up to ensure you are getting a variety of veggies in your diet.
Makes 4 servings
4 portobello mushroom caps, diced into bite sized pieces
2 large potatoes, diced (don't peel - you'll lose all that fiber)
1 large onion, diced
4 garlic cloves, minced
3 carrots, sliced
2 celery stalks, sliced on a bias
4 cups vegetable broth
1/4 cup tomato paste
1/4 cup red wine, optional (use 1T vegan bouillon as a substitute for flavor)
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 tsp salt
pepper to taste
In a large pot start to saute your onions on medium heat. Use water or broth if needed to prevent sticking.
Add in your garlic and mushroom and continue to saute for about 5 minutes.
At this point put in your red wine, tomato paste, vegan worchestire sauce, salt, thyme, and rosemary. Mix everything together well. The liquid will be absorbed almost immediately and you should have a thick dark sauce started.
Add in your potatoes, carrots, celery, bay leaf, and broth. Give it a good stir to combine everything. Allow to simmer on medium to medium-low heat for 20 minutes.
Remove the bay leaf, add black pepper to taste, and serve.
Top with some fresh parsley, if desired.
Even a meat eater will be satisfied with this stew. It is so thick and hearty. It will fill your belly in all the best ways.
What veggies would you add to this?
Let me know how this one works out for you!