Why You Don’t Need Meat to Make a Tasty Stew
An easy, savory meal you will love.
There are a couple of tricks to create a hearty, plant-based stew with the rich taste and texture we commonly associate with meat. After a few tweaks, I have a recipe everyone will love with all the nutrition and flavor of roasted vegetables.
Savory Mushroom Stew
Ingredients for 8 servings
1 pound of portobello or other dense mushrooms, cut in pieces and chunks
3 or more large carrots, chopped
3 large stalks of celery, sliced and chopped
1 medium yellow onion or 2 leeks, chopped
4 cloves of garlic, minced
3 or 4 red or gold potatoes, cut in 1 or 2 inch pieces
1 cup of uncooked brown lentils
1 cup of frozen green peas or other veggies
2 cups or more of vegetable broth
2 tablespoons of tomato paste
1 tablespoon of tamari or soy sauce
3 bay leaves
1/2 teaspoon dry thyme leaves
cooking oil
In a heavy large pot heat enough cooking oil to cover the bottom. Add mushrooms and onions in only one layer in the bottom. If you need to, cook them in two batches as you want them to brown slightly before you turn them. Cook about 3 minutes and turn them over to cook another 3 minutes. If you are doing two batches, remove the first batch to a plate, add a bit more oil to the pot and repeat the process.
Allowing the mushrooms and onions to brown slightly, creates a richer flavor. Be sure to scrape up every bit of toasted goodness.
2. Once all your mushrooms and onions are nicely browned, repeat the process with the carrots and celery. Allow them to cook over medium low heat for about 5 minutes, add the garlic and cook for 2 more minutes, stirring a couple of times. Again, if you let the vegetables brown slightly, the flavor will be much richer.
I prefer a homemade vegetable broth made by simmering onion chunks, celery leaves and stalks, carrots, parsley, and other vegetables.
I pour it through a colander and freeze the broth in muffin tins. Once it’s frozen, I remove the broth cubes, place them into a bag, and keep them handy in the freezer.
You can use prepared broth, but choose one with a robust flavor.
3. Add the vegetable broth, tomato paste, bay leaves, gently stirring. Add 1 cup of brown or green lentils and the cubed potatoes. Simmer for about 30 minutes or until the lentils and potatoes are tender. Add more water or broth as needed. The lentils absorb liquid as they cook.
4. Once the lentils are soft, add the mushrooms and onions, back into the pot along with the tamari, frozen peas, dry thyme, and salt and pepper to taste.
5. Allow the stew to simmer for a few more minutes for the flavors to combine. Again, you can add broth or water if you want more soup or thicken your broth with a bit of flour for a thicker broth.
Serve your stew right away or refrigerate for a day or two. It also freezes very well.
I hope you enjoy this hearty stew as much as my family and I do. Let me know what you think.