Mushroom and Sweet Potato Stew (Vegan)

By mjensen

Stew

Ingredients

• 1 large sweet yellow onion, quartered and thickly sliced
• 4 large cloves garlic, minced
• 3 medium carrots, sliced
• 12 oz. portobello mushrooms, sliced
• 1 cup dry red wine
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. sweet paprika
• 1/2 tsp. ground fennel
• fresh black pepper
• 3 cups low-sodium vegetable broth
• 1 1/2 pounds white sweet potato, cubed
• 1/2 cup water
• 1/4 cup 100% whole grain spelt flour
• 2 tbsp. low-sodium tomato paste
• fresh parsley, chopped (optional garnish)

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from examiner.com

Preparation

Step 1

1. Add a splash of low-sodium vegetable broth to a saucepan and saute onion and garlic until tender, a few minutes. Add carrots and mushrooms and saute a few more minutes until mushrooms are beginning to lose their moisture.

2. Add wine, rosemary, thyme, paprika, fennel, pepper and vegetable broth. Bring to a boil, then add in sweet potato. Bring to a boil, then cover and cook on medium-low heat until the sweet potatoes are fork tender, about 15 min.

3. Using a fork, mix together water and flour until no lumps remain. Slowly pour the flour mixture into the stew, stirring continually. Add in tomato paste and stir. Cook a few more minutes until tomato paste is fully dissolved and the stew thickens and is smooth. Serve topped with fresh parsley, if desired.