vegan mushroom stew over mashed potatoes #vegetarian #comfortfood

vegan mushroom stew over mashed potatoes #vegetarian #comfortfood

This insane scrumptious, healthy veggie lover mushroom stew equals any non-vegetarian adaptation. Presented with velvety cooked garlic and chive pureed potatoes (and red wine, obviously), it's veggie lover comfort nourishment at its best!

Indeed, we were motivated to build up this formula after a year ago's family outing to Ireland. While we had the option to discover a lot of gluten free suppers, the Irish aren't too enthusiastic about veggie lover nourishment (yet). A large portion of their suppers rotate around meat, and practically each and every eatery has hamburger stew on the menu.

In the wake of watching the remainder of the family joyfully enjoy stew + pureed potatoes one too often, we chose to make our own variant at home. Mushrooms are the ideal veggie lover choice to meat. They absorb a huge amount of flavor, and when stewed for a couple of hours, they take on a delicate, substantial surface.

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vegan mushroom stew over mashed potatoes #vegetarian #comfortfood

ingredients
Mushroom Stew:

  • 5 tbsp olive oil, divided
  • 1 yellow onion, diced
  • 1 1/2 tbsp minced garlic 
  • 4 cups vegetable broth, divided
  • 5 tbsp gluten free all purpose flour
  • 2 carrots, diced
  • 1 1/2 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)
  • 1/3 cup fresh parsley
  • 2 1/2 tbsp thyme
  • 1 1/2 tbsp tomato paste
  •  1 1/2 tsp salt
  •  3/4 tsp pepper
  •  1/2 tsp paprika
  • 1– 1 1/2 cups red wine 

Mashed Potatoes:

  • 4–5 cups yukon gold (or similar) potatoes, peeled and cubed
  • 4 tbsp vegan butter
  • 1/3 cup vegetable broth or non-dairy milk
  • 1 1/4 tsp salt
  • 4 cloves roasted garlic
  • 2 tbsp chopped chives

instructions
Stew:

  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 1/2-2 hours, stirring occasionally. Taste and adjust seasoning as needed.

Mashed Potatoes:

  1. Preheat oven to 400 F.
  2. Turn an entire head of garlic on its side and slice the top off, just enough to expose the cloves. Drizzle with a bit of olive oil, salt and pepper, wrap in aluminum foil and roast for 30-35 minutes, until golden brown and tender.
  3. Wash, peel and cube potatoes. Add to a large pot of boiling water, salted with 1 tbsp kosher salt. Boil until tender – 15-20 minutes.
  4. Drain water from potatoes and add to large bowl. Mash well. 
  5. Stir in butter, broth or milk, salt, roasted garlic and chives. Taste and adjust salt + butter as needed. 
  6. Serve stew over mashed potatoes and garnish with fresh parsley. Enjoy!

For more detail : bit.ly/2Ur8KTS

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