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Creamy Vegan Mushroom Stew
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (about 450g) mixed mushrooms (such as button, cremini, and shiitake), sliced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup all-purpose flour (or a gluten-free alternative)
- 4 cups vegetable broth
- 1 cup almond milk (or any other non-dairy milk)
- Salt and pepper, to taste
- 1/4 cup nutritional yeast (optional, for added flavor)
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until they become translucent.
- Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add sliced mushrooms, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Sprinkle dried thyme and rosemary over the vegetables and stir to combine.
- Sprinkle the flour evenly over the vegetables and stir well to coat them. Cook for 2-3 minutes to remove the raw taste of the flour.
- Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for 10-15 minutes until the vegetables are tender.
- Pour in the almond milk and nutritional yeast (if using). Stir well and let it simmer for an additional 5-7 minutes until the stew thickens.
- Season with salt and pepper to taste. Adjust the seasonings if necessary.
- Serve the creamy vegan mushroom stew hot, garnished with fresh chopped parsley.