Plant Based Portobello Stew, the perfect and healthy dinner for a rainy night in! A healthful take on the traditional Beef Stew.
Found this gem in a Forks Over Knives magazine at Whole Foods and it’s really good! Simple, clean and filling! I am simply re-sharing the recipe here since the number one thing I am asked for is more recipes! I am not a chef (though I try) and there are only so many recipes I can come up with on my own, so as I’ve shared in my previous two posts, here on the PlantSlant blog you will find many recipes, some originals and some not!
I can’t wait for you to try!
Ingredients:
1 large yellow or white onion, chopped
* 3 medium carrots, chopped
* 3 ribs celery, chopped
* 2 Large portobello mushrooms, chopped
* 6 Garlic cloves, minced
* 5 cups water
* 2 pounds white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
* ⅓ cup tomato paste
* 1 tablespoon dried Italian herb seasoning
* 1 tablespoon paprika
* 2 teaspoons finely chopped fresh rosemary
* 1½ cups frozen peas
* 1/2cup fresh parsley, chopped (optional)
Directions:
1. Heat 3 tablespoons of water in a soup pot over medium-high heat. Cook the onions, carrots, and celery, stirring frequently, for about 8 minutes.
2. Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more.
3. Add the 5 cups of water, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary. Cook, covered for 15 minutes, stirring occasionally, or until the carrots and potatoes are 1 Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed.
4. Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed.
5. Add the 5 cups of water, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary. Cover and cook for 15 minutes, stirring occasionally
6. Add the peas and cook for 5 minutes more or until the carrots and potatoes are very tender.
7. Place 2 cups of the stew (broth and vegetables) into a blender, and blend just briefly. Stir the mixture back into the pot to thicken the stew. Stir in the parsley. (You can also use an immersion blender right in the same pot, blend only some of it).
This is the most cozy soup! Enjoy it!
