Vegan Beef Stew Recipe

The tricky thing about vegan cooking is how to get that depth of flavor that comes from animal products without actually using them. . 

I mostly just stick with the cleaner and simpler flavors of fresh vegetables, acids and oils. They are quite delicious and satisfying. 

But if you find yourself with a craving for something with a little more body and depth, dried mushrooms + pressure cooker = mind blowing, vegan beef broth. 

No! It doesn't taste like beef. I wouldn't want it to. But it is rich, dark and unctuous with umani like a classic beef broth. 

4 ounces dried wild mushroom mix, chopped pretty small
2 shallots, diced
3 cloves garlic, minced
2 inches ginger, peeled and minced
1/4 cup dry lentils
1/4 cup dry white wine
1/4 cup olive oil
1 can black beans, rinsed
7 cups water
1 tbl dijon mustard
1 tbl salt
1 tsp  black pepper
2 tsps thyme

A pressure cooker or instant pot makes the magic happen. Put everything except the black beans in there. Set to beans or rice or grains depending upon brand and set the timer for 25 minutes. 

When it's done and you've released the pressure, transfer to a container, stir in the beans, cover and allow 5 minutes to warm the beans.

You can enjoy it now, but it's much better after an overnight in the fridge. 


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