Mushroom and Sweet Potato Stew (Vegan)

Stew

Photo by Mirjam J.
Adapted from examiner.com

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Adapted from examiner.com

Ingredients

  • 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)

Directions

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.

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