Vegan Mushroom Stew over Mashed Potatoes

Love to cook produce that's homegrown or from my local Farmers Market with my Magimix Cook Expert. You can see my country life and endless food photos at www.instagram.com/f.acreage_farm

subheading: Mushroom Stew:

5 tbsp olive oil, divided

1 yellow onion, diced

1 ½ tbsp minced garlic

4 cups vegetable broth, divided

5 tbsp gluten free all purpose flour

2 carrots, diced

1 ½ cup yukon gold or russet potatoes, cubed

20 oz button or cremini mushrooms, stems removed

1 cup green beans (fresh or frozen)

1 cup peas (fresh or frozen)

⅓ cup fresh parsley

2 ½ tbsp fresh thyme

1 ½ tbsp tomato paste

1 ½ teaspoon salt

¾ teaspoon pepper

½ teaspoon paprika

1 to 1 ½ cups red wine

subheading: Mashed Potatoes:

4 to 5 cups yukon gold (or similar) potatoes, peeled and cubed

4 tbsp vegan butter

⅓ cup vegetable broth or non-dairy milk

1 ¼ tsp salt

4 cloves roasted garlic

2 tbsp chopped chives

Directions at crowdedkitchen.com

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