Vegan Mushroom and Walnut Stew
Introduction
Today's lunch is a vibrant, woody-themed dish inspired by the earthy flavors of the forest. Our Vegan Mushroom and Walnut Stew captures the essence of a woodland feast with its rich, umami-packed mushrooms and hearty walnuts.
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 300g cremini mushrooms, sliced
- 150g shiitake mushrooms, sliced
- 1/4 cup walnuts, roughly chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp soy sauce (or tamari for gluten-free option)
- 1 tbsp balsamic vinegar
- 3 cups vegetable broth
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sauté until translucent.
- Stir in all the mushrooms and cook until they begin to release their juices.
- Add the walnuts, carrots, and celery, and cook for another 5 minutes.
- Sprinkle in the thyme and rosemary, and stir well.
- Pour in the soy sauce, balsamic vinegar, and vegetable broth. Bring to a boil.
- Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Enjoy this comforting bowl of Vegan Mushroom and Walnut Stew, perfect for a nourishing lunch that connects you with the serene spirit of the forest. Serve hot with a side of freshly baked bread or over a bed of fluffy quinoa.
Nia
Nutritionfacts | Calories: 250 per serving, Fat: 15g, Carbohydrates: 20g, Protein: 8g |
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Preparation Time | 45 minutes |
Allergy Information | Contains nuts (walnuts), soy |