Vegan Mushroom Stew

Vegan Mushroom Stew
With Baked Taters





​Prep Time: 20 Min
Cook Time: 1 Hour 15 Min +

Yields: 4 Servings

WHAT YOU NEED

• 4 x Medium Sized Russet Potatoes, scrubbed
• Vegan Butter / margarine for serving
• 3 Tbsp. EVOO
• 3 cloves Garlic, crushed & minced
• 2 Yellow Onions, diced
• 2 stalks Celery, diced
• 2 Carrots, peeled & thinly sliced in to rounds
• 227g Cremini Mushrooms, sliced
• 3 Tbsp. A P Flour
• 1 1/2 Tbsp. Vegan Worcestershire Sauce
• Splash Balsamic Vinegar
• 1/2 C White Wine
• 3 1/2 C PC Plant Based Beef Broth
• 2 Tsp. Fresh Thyme, chopped
• 1 Tsp. Fresh Rosemary, chopped
• 3/4 Tsp. Red Pepper Flakes
• 1 Tsp. Garlic Powder
• 1 Tsp. Dehydrated Onions
• 1/2 Tsp. + Sea Salt
• Cracked Pepper
• 3 Tbsp. Fresh Parsley, chopped

DIRECTIONS

• Preheat oven to 400 F
• In the meantime, begin heating the EVOO, garlic, pepper flakes, thyme, and rosemary, in a large skillet set to about medium heat. Once heated, let everything sizzle for 30ish seconds before adding the onion, celery, carrot, and a generous pinch of both salt and pepper. Stir and cook 6 - 7 minutes. Add the creminis along with another good pinch of s & p, stir, and let those go until cooked down nicely, 5 ish more minutes.
• Stir in the flour and continue to cook 2ish more minutes, stirring occasionally. Now, add the worcestershire, balsamic, and white wine. While it comes to a boil, stir and make sure to scrape the bottom of the skillet for any flavour bits. Once it boils, reduce to medium low, add the 1/2 tsp. salt, garlic powder, & dehydrated onion, and simmer for at least an hour until thick and rich, but a little longer wouldn't hurt the flavour! Before service, stir in the fresh parsley, taste, and adjust salt / pepper if desired.
• While the stew simmers, get your taters on a baking tray and pierce them several times with a fork. Drizzle them with oven safe oil and season them liberally with sea salt, cracked pepper, and pepper flakes. Bake 1 Hour +, flipping half way until tender and fluffy inside.
• For service, split your potatoes down the middle and take a fork to the insides to break them up a bit. Add some vegan butter followed by a generous serving of the mushroom stew. Garnish with additional parsley & ENJOY!

HAPPY VEG