vegan "irish" stew. fdrev

summit.foodrevolution.org

“Beefy” mushrooms, leeks, celery, and carrots, bring a burst of flavors and healing nutrients.

¼ cup dried mushrooms (optional, soaked in water, see directions for instructions)

½ cup water (hot)

2 garlic cloves (minced)

1 pound baby portobello mushroom caps (or small brown button mushrooms, stemmed and left whole)

2 medium leeks (white and light green parts, halved, and thinly sliced. See Chef’s Notes for instructions on how to clean leeks)

2 ribs organic celery (diced)

4 medium carrots (sliced into 1” thick rounds)

1 Tbsp organic tomato paste

2 Tbsps arrowroot powder (or organic cornstarch, see Chef’s Notes)

1 tsp dried thyme (or 2 fresh sprigs, left intact)

1 ½ tsps dried rosemary (or 2 fresh sprigs, left intact)

1 tsp dried ground sage (optional)

4 cups vegetable broth (unsalted, preferably homemade)

½ cup water

2 bay leaves

3 medium organic golden potatoes (cut into 1” cubes)

1 medium-large turnip (or rutabaga, cut into 1” cubes)

¼ cup organic tamari (reduced-sodium, or coconut aminos)

2 tsps pure maple syrup (or date paste, See link in Chef’s Notes)

salt (optional, to taste)

ground black pepper (optional, to taste)

2 to 4 Tbsps parsley (optional, freshly chopped, for garnish)

Directions at summit.foodrevolution.org

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