Cozy Vegan Stew with Mushrooms

frommybowl.com

Charmaine

2 tablespoons avocado oil

1 small yellow onion, diced

1 tablespoon tomato paste

3 stalks of celery, chopped

3 to 5 large carrots, peeled and chopped

16 ounces (450 g) cremini mushrooms, cut in half or quartered*

2 tablespoons all-purpose flour*

½ teaspoon smoked paprika

½ teaspoon freshly ground black pepper, plus more to taste

5 cloves garlic, minced

3 to 5 sprigs of fresh thyme (or 1 teaspoon dried thyme)

1 bay leaf

1 cup (235 mL) dry red wine* (I used merlot; or sub more broth)

1 pound (450 g) small Yukon gold potatoes, quartered

2 cups (475 mL) vegan beef-flavored vegetable broth

1 ½ cups (350 mL) water

Salt and black pepper, to taste

Directions at frommybowl.com

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