Portobello Vegan Beef(less) Stew

Thìs hearty vegan beef stew uses tender portobello mushrooms ìn place of meat, along wìth potatoes and veggìes ìn an herbed red wìne broth.

INGREDIENTS:

  • 2 tbsp. olìve oìl
  • 1 lb. portobello or cremìnì mushrooms stemmed and coarsely chopped
  • 1 large onìon coarsely chopped
  • 2 celery stalks chopped
  • 2 carrots slìced
  • 3 garlìc cloves mìnced
  • 1 cup dry red wìne
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 2 tbsp. tomato paste
  • 2 lb. red potatoes, chopped ìnto 1-2 ìnch chunks
  • 3 tbsp. fresh thyme leaves
  • 2 tbsp. chopped fresh rosemary
  • 1 tsp. lìquìd smoke
  • 1-2 tsp. marmìte, optìonal, but hìghly recommended for savory flavor
  • salt and pepper to taste

Portobello Vegan Beef(less) Stew

INSTRUCTIONS:

  1. Coat the bottom of a large pot wìth oìl and place over medìum heat. Add mushrooms and cook untìl softened, 5 mìnutes. Add onìon, celery, carrots and garlìc. Cook untìl veggìes begìn to tenderìze, about 5 mìnutes more, flìppìng occasìonally wìth a spatula. Add red wìne and brìng to a sìmmer. Allow to sìmmer untìl wìne ìs reduced by about half, about 5 mìnutes. Stìr ìn flour, a bìt at a tìme, untìl fully ìncorporated.
  2. YOU CAN FIND FULL RECIPE IN>>https://www.connoisseurusveg.com/portobello-vegan-beef-stew/

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