It’s still a bit chilly outside so why not warm up with a hearty, savory stew! Try my tasty and easy savory vegan mushroom stew recipe tonight!
- 3 large garlic cloves, crushed
- 1 yellow onion, diced
- 5 1/2 cups chopped mushrooms of choice (I like to mix and match “meaty” shrooms such as oyster, hen of the woods and baby bellas)
- 1/4 cup tamari or coconut aminos
- 4 carrots, chopped
- 3 celery stalks, chopped
- 1/2 to 1 cup pearl onions
- 7 cups sliced baby potatoes (halves)
- 1 can lentils, drained and rinsed
- 1 tablespoon rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 3 bay leaves
- 2 28 oz cans of crushed tomatoes
- 1.5 cups vegetable broth or vegan chicken/beef bouillon broth
- 1/2 cup red cooking wine
- 2 tbsp cacao powder