Vegan Stew

Ingredients

• 3 Tbsp Olive Oil
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 1 Tbsp Crushed Garlic
• 1 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
• 1/2 tsp Dried Oregano
• 5 cups Cremini Mushrooms ((480g) Sliced)
• 3 Large Carrots (Diced)
• 3 Celery Stalks (Diced)
• 1/3 cup All Purpose Flour ((41g))
• 2 cups Vegetable Stock ((480ml))
• 1 cup Marinara Sauce ((240ml))
• 1 cup Red Wine ((240ml))
• 2 Large Potatoes ((600g/1.2 pounds peeled weight) peeled and chopped)
• 15 ounce (425g) Can Kidney Beans ((1 can) Drained)
• 1/2 cup Tomato Paste ((130g))
• 1 Tbsp Dark Soy Sauce
• 2 leaves Bay Leaf
• 1 Tbsp Coconut Sugar (Optional)

Instructions

1. Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
2. Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
3. Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
4. Add the all purpose flour and stir it in.
5. Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
6. Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
7. Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
8. Serve as is or with basmati rice.