Welcome to another “Advocate From Your Plate” recommended Vegan recipe.
Great for Meatless Monday!
You won’t feel deprived. You can have this luscious, rich, iconic entree and still save the planet and animals.
2 tablespoons olive oil
2 tablespoons vegan butter (I use Earth Balance), softened
2 pounds portobello mushrooms, in 1/4-inch slices (cremini work as well)
5 carrots, finely sliced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups organic vegetable or mushroom broth
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
3 tablespoons all-purpose flour
1 cup pearl onions, peeled or if frozen thawed
Egg noodles or rice, for serving
Vegan sour cream (I use tofutti) and chopped parsley, for garnish
Heat one tablespoon of olive oil in a medium Dutch oven or heavy stock pot over high heat. Saute the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from the pan.
Lower the heat to medium and add the second tablespoon of olive oil. Add the carrots, onions, thyme, 1 teaspoon salt and 1/2 teaspoon black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
Add the wine to the onions and carrots, scraping any stuck bits off the bottom of the pan with a wooden spoon. Turn the heat up to high and reduce the wine by half. Stir in the tomato paste and the broth. Stir until the tomato paste is evenly combined, and not clumpy. Add back the mushrooms with any juices that have collected and bring to a boil. Once boiling, reduce the temperature and simmer for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five more minutes.
In the meantime, prepare egg noodles or rice.
Then combine the remaining 2 tablespoons butter and the flour with a fork until combined; stir the butter mixture into the stew. Simmer for 10 more minutes. If you feel like the sauce is too thin, boil it down and reduce to the right consistency. Add salt and pepper to taste.
Serve over a bowl of egg noodles or rice, dolloped with sour cream (optional) and sprinkled with parsley (optional).
Vegan Recipes are part of the The Horse Fund’s Advocate From Your Plate campaign.
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