Cozy Vegan Stew with Mushrooms

frommybowl.com

Rachael Abigail

2 tbsp avocado oil

1 small yellow onion diced

1 tbsp tomato paste

3 stalks of celery chopped

3 to 5 large carrots peeled and chopped

16 ounces crimini mushrooms cut in half or quartered*

2 tbsp all-purpose flour*

½ tsp smoked paprika

½ tsp 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 dry red wine* (I used merlot; or sub more broth)

1 pound small Yukon gold potatoes quartered

2 cup vegan beef-flavored vegetable broth

1 ½ cup water

Salt and black pepper to taste

Directions at frommybowl.com

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