Vegan Portobello Mushroom Stew is so hearty, you won’t believe how delicious it is.
As a child, I remember my grandma’s hearty, thick beef stew. I remember the distinct smell when I walked into her house; my sister and I fought over the greek bread my grandma baked to dip in the stew.
Since transitioning to a plant based diet and cooking without oil and fats, I realized herbs and spices bring the flavors of natural, whole foods out. In fact, the right combination of flavors creates a fat-free version of my childhood favorite foods without the fat and meat.
The true heart of any stew the choices of vegetables and the thick broth that baths the vegetables. The key to a thick broth is a combination of vegetable broth, tomato paste, flour and a hint of red wine. The meat is easily replaced with portobello mushrooms, a hearty, healthy alternative to meat.
When I walked in the door, I caught Paul leaning over the crockpot with a spoon. Apparently, the smell drew him to the crock pot and he couldn’t wait to take a taste. He added the peas for me but chose to take a few bites before I arrived.
After a long day, I can clearly attest to the incredible aroma as well as the taste. We both enjoyed a large bowl of stew, and we prepared three additional mugs of stew for tomorrow’s lunch.
With a few minutes of prep time and a lot of fresh ingredients, you too can enjoy this simple recipe. We loved it.