Best-Ever Vegan Beef Stew

forksoverknives.com

OGBankster

1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)

3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)

3 ribs celery, cut into ¾-inch pieces (about 1 cup)

2 medium portobello mushrooms, cut into ¾-inch pieces (about 4 cups)

6 cloves garlic, minced

2 lb. white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)

⅓ cup no-salt-added tomato paste

1 tablespoon dried Italian seasoning

1 tablespoon paprika

2 teaspoons finely chopped fresh rosemary

1½ cups thawed frozen peas

½ cup chopped fresh parsley

Directions at forksoverknives.com

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