Mushroom Stew

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 tablespoon canola oil or any vegetable oil

1 onion diced

2 carrots diced

2 garlic cloves minced

1 tablespoon all-purpose flour or corn starch if gluten-free

3 tomatoes diced

1 pound (450 grams) mushrooms sliced

1 ½ cups (350 ml) vegetable stock

1 tablespoon soy sauce reduced-sodium (or tamari if gluten-free)

1 teaspoon oregano dried

1 tablespoon parsley fresh, to garnish

Directions at nourishplate.com

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