Mediterranean Beef Stew Vegan Recipe

The reason I'm calling this vegan beef stew is the dark rich broth that has a similar feel to a beef broth based stew. I ate a lot of beef stew as a kid and this dish immediately made me think of that.

It gets its depth from a combination of briny olives, earthy mushrooms and sweet black beans.

The big thick slices of mushroom and the hearty black beans take the place of the meat

1 can black olives, including brine
1 can black beans, including liquid
2 pints white mushrooms, sliced
1/2 a medium red onion
6 cloves garlic
1 jalapeno
1 serrano

2 tbls olive oil
1/4 cup red wine
1 tbl white vinegar
1 tbl habernero hot sauce
2 tsps thyme
2 tsps cumin seed
5 pieces clove
3 pieces allspice
1 tsp salt
1 tsp black pepper

Saute mushrooms and onion in oil, salt and pepper until mushrooms have darkened nicely. De glaze with the wine. Cook out for 5 minutes. Add remaining ingredients. Simmer until liquid is reduced by half. Serve with fluffy rice.

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