MUSHROOM STEW
Ingredients
- 1 tbsp. oil
- 1 onion chopped
- 2 garlic cloves crushed (or use 2 tsp. garlic paste)
- 600 g mushrooms quartered (I used a combination of chestnut and standard for flavour)
- 300 g carrots sliced, or chopped if large
- 400 g potatoes halved, or quartered if large
- 1 tsp. dried sage
- 2 tbsp. tomato puree
- 1 tbsp. yeast extract
- 2 tbsp. flour
- 500 ml vegetable stock
- 1 tbsp. fresh parsley finely chopped (optional)
Instructions
- Prepare the ingredients. Add the oil to a heated pan, then add the onions and mushrooms.
- Cook on high until the onions start to brown. Add the carrots, potatoes, sage, puree and yeast extract then stir well to mix.
- Sprinkle in the flour then stir to mix in before adding the veg stock. Bring to a boil then turn down to a simmer, cover and cook for 15 - 20 mins until the potatoes and carrots are fork tender. You can also cook this in a slow cooker; try to brown the onions and mushrooms beforehand but the stew will still have plenty of flavour if you don’t.
- Sprinkle with the parsley just before serving.
Notes
This is one of those warming bowls of food meant to nourish and comfort the soul without the need for meat. Despite looking like a ‘meaty’ dish, this meal is entirely vegan, yet should suit the most carnivorous of people.