Beefless Stew (Vegan, Oil Free, and Gluten Free)

As cooler weather approaches, keep this hearty stew in your arsenal of dishes.

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2.67 from 3 votes

Beefless Stew (Vegan, Oil Free, and Gluten Free)

Servings 8

Ingredients

• 2 portobello mushrooms cubed
• 2 tbsp tomato paste
• 1 cup red wine, optional I recommend zinfandel or shiraz.
• 1 onion diced
• 2 carrots peeled and thickly sliced
• 1 stalk celery sliced
• 4 medium red potatoes cut into eighths
• 4 cups vegetable broth
• 2 bay leaves
• fresh sage rosemary, and thyme sprigs. Or 1 tsp each dried.
• 8 oz crimini or button mushrooms quartered
• 1 cup frozen peas
• 1/2 cup whole wheat pastry flour Use 1/4 cup corn starch for gluten free.
• 2/3 cup water
• 1/3 cup Bragg's aminos or reduced sodium soy sauce
• 1 tbsp minced parsley dried or fresh

Instructions

• Saute cubed portobello mushrooms until seared on all sides.
• Stir in tomato paste and saute until caramelized.
• Deglaze with red wine or the vegetable broth and let simmer for 5 minutes.
• Add onion, carrots, celery, potatoes, vegetable broth, bay leaves, and herbs.
• Cover and set to a low simmer.
• When potatoes are soft, uncover, increase heat to medium, and add quartered mushrooms and frozen peas.
• Whisk together flour or corn starch, soy sauce/Bragg's, and water.
• Remove from heat and stir in flour and water mixture.
• Return to heat and bring back to a simmer, stirring constantly, until thickened.
• Add parsley and serve. For an added touch, I like to splash additional red wine on top of each serving. Serve with a nice green salad and crusty bread and enjoy!

As cooler weather approaches, keep this hearty stew in your arsenal of dishes.