Well, isn’t this fancy? A classical French dish turned vegan!
Warm, savory and satisfying– this rich stew is filled with vegetables, potatoes and hearty mushrooms, simmered with red wine and fresh thyme leaves.
If you really want to go top shelf, bake a nice little puff pastry top hat!
1 tablespoon Olive oil 1 ½ Carrots, diced ½ large Onion, yellow, diced ½ cup Onions, pearl, peeled 1 cup Mushrooms, cremini, halved ½ cup Mushrooms, button, halved ½ cup Walnuts, toasted ½ 1 large Potato, russet, diced ½ cup Peas, frozen 2 cloves Garlic, roasted 1 ½ cups Red wine, Pinot Noir preferred ¼ cup Vegetable broth 1 tablespoon Tomato paste 3 sprigs Thyme, fresh, finely chopped ¼ teaspoon Sea salt ¼ teaspoon Pepper, black 1 tablespoon Earth Balance, softened 1.5 tablespoons Flour, all purpose
1 tablespoon Brown rice syrup ( I used agave nectar)
1.Heat oil and add carrots, yellow onion and pearl onions, cook for about 3 minutes to start browning. Add mushrooms and walnuts and cook for about 3 minutes.:
2.Add potato, peas and garlic and stir. Add wine, vegetable broth, tomato paste, thyme, sea salt and black pepper. Bring to a simmer, then cover pot with a tight-fitting lid and cook over low heat for about 35-45 minutes, stirring occasionally.:
3.While vegetable mixture is cooking, whisk together room temperature butter and flour in a small bowl. Set aside.:
4.After about 30 minutes of cooking add brown rice syrup and buter and flour mixture to pot and stir. Season to taste with salt and pepper. Cook for an additional 5-10 minutes over low heat. Let cook for up to an hour if you have time.:
Recipe Source: The Spork-Fed Cookbook by Jenny Engel and Heather Goldsmith