MUSHROOM AND SWEET POTATO STEW (VEGAN) RECIPE - (4.3/5)

Mushroom and Sweet Potato Stew (Vegan) Recipe - (4.3/5) image

Provided by mjensen

Number Of Ingredients 16

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1 large sweet yellow onion, quartered and thickly sliced
4 large cloves garlic, minced
3 medium carrots, sliced
12 oz. portobello mushrooms, sliced
1 cup dry red wine
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. sweet paprika
1/2 tsp. ground fennel
fresh black pepper
3 cups low-sodium vegetable broth
1 1/2 pounds white sweet potato, cubed
1/2 cup water
1/4 cup 100% whole grain spelt flour
2 tbsp. low-sodium tomato paste
fresh parsley, chopped (optional garnish)

Steps:

1. Add a splash of low-sodium vegetable broth to a saucepan and saute onion and garlic until tender, a few minutes. Add carrots and mushrooms and saute a few more minutes until mushrooms are beginning to lose their moisture. 2. Add wine, rosemary, thyme, paprika, fennel, pepper and vegetable broth. Bring to a boil, then add in sweet potato. Bring to a boil, then cover and cook on medium-low heat until the sweet potatoes are fork tender, about 15 min. 3. Using a fork, mix together water and flour until no lumps remain. Slowly pour the flour mixture into the stew, stirring continually. Add in tomato paste and stir. Cook a few more minutes until tomato paste is fully dissolved and the stew thickens and is smooth. Serve topped with fresh parsley, if desired.