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Vegan Mushroom Stew Recipe

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This recipe for Vegan Mushroom Stew, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nicole Boland

Category:
Category:

Ingredients:  
Ingredients:  
5 tbsp olive oil, divided
1 yellow onion, diced
1 ½ tbsp minced garlic
4 cups vegetable broth, divided
5 tbsp gluten free all purpose flour
2 carrots, diced
1 ½ cup yukon gold or russet potatoes, cubed
20 oz button or cremini mushrooms, stems removed
1 cup green beans (fresh or frozen)
1 cup peas (fresh or frozen)
⅓ cup fresh parsley
2 ½ tbsp fresh thyme
1 ½ tbsp tomato paste
1 ½ tsp salt
¾ tsp pepper
½ tsp paprika
1- 1 ½ cups red wine

Directions:
Directions:
1) Heat 2 tbsp oil in a large pot over medium heat.
2) Add onions and sauté for 7-8 minutes, stirring frequently. Add garlic and cook another 2-3 minutes.
3) While onions are cooking, add remaining 3 tbsp olive oil to a smaller pot over medium-low heat. Add flour and whisk until no lumps remain. Slowly whisk in 2 cups of vegetable broth and whisk until smooth.
4) Once onions and garlic are softened, add carrots, potatoes, mushrooms, green beans, peas, herbs, tomato paste, salt, pepper, and paprika to pot and stir well. Add red wine and let simmer for a minute or two before adding in broth + flour mixture + remaining two cups of broth.
5) Cover and simmer over low heat for 1 ½-2 hours, stirring occasionally. Taste and adjust seasoning as needed.

Serve over mashed potatoes.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
2 hours, 30 minutes
Personal Notes:
Personal Notes:
This is one of our favorite stews, it's just like beef stew without the beef :)

 

 

 

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