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Ingredients
  • 1 ounce dried mushrooms, such as porcini or chanterelles
  • 2 cups warm water
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 pounds mixed fresh mushrooms, such as cremini, oyster, pioppino and/or shiitake, roughly chopped (about 14 cups)
  • 1 (8-ounce) bunch kale, stemmed and chopped
  • 5 small carrots, peeled and sliced (¼-inch)
  • 1 small yellow onion, chopped
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • ½ cup dry red wine
  • 4 cups reduced-sodium vegetable broth
  • 1 ½ pounds  yellow or red baby potatoes, quartered
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ cup nutritional yeast
  • 3 cups cooked tricolor quinoa
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