Nothing beats a hearty stew on a cool evening and this delicious vegan version definitely doesn't disappoint. It's loaded with fiber-rich vegetables and barley to leave you feeling full and satisfied.
Yield: 8
Vegan Mushroom Stew
Nothing beats a hearty stew on a cool evening and this delicious vegan version definitely doesn't disappoint. It's loaded with fiber-rich vegetables and barley to leave you feeling full and satisfied.
Prep Time
10 minutes
Cook Time
1 hour 45 minutes
Total Time
1 hour 55 minutes
Ingredients
- 1 tbsp oil
- 4 cups cremini mushrooms, chopped
- 4 mushrooms, chopped
- Salt and pepper, to taste
- 1 yellow onion, diced
- 4 celery ribs, sliced
- 4 carrots, sliced
- 2 garlic cloves, minced
- 4 potatoes, peeled and diced
- 1 cup pearl barley
- 1 28-oz can tomato
- 6 cups mushroom broth
- 2 fresh thymes
- 1 tbsp fresh rosemary
- 1 bay leaf
- 2 tbsp3 tbsp water
- ½ lb green beans, trimmed and halved
Instructions
- In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the mushrooms and season them with salt and pepper. Cook, stirring often, until they begin to brown, about 7 minutes. Add the onion, celery, and carrot. Cook, stirring, until the vegetables begin to soften, about 4 minutes. Add the garlic and cook, stirring, for another minute. Add the potatoes, barley, diced tomatoes, broth, thyme, rosemary, and bay leaf. Bring the mixture a boil, cover, and reduce the heat to medium-low. Simmer for 30 to 90 minutes. The longer the stew simmers, the better it will be.
- Once the stew has finished simmering, remove the thyme stems and bay leaf. Add the cornstarch and water mixture and stir until the broth begins to thicken. Stir in the green beans and allow them to cook until tender, about 4 to 5 minutes. Season again with salt and pepper.
- Enjoy immediately with some crusty bread or store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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