Indulge in the rich and creamy flavors of our Vegan Mushroom Stew, enhanced with the nutty goodness of farro and the vibrant freshness of kale. This dish is not only a treat for the taste buds but also a nourishing meal that warms the soul. With just around 10 key ingredients, this stew is a delightful blend of simplicity and heartiness.
AuthorMarvelDifficultyIntermediateIn a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
Stir in the minced rosemary and garlic, cooking until fragrant.
Add the sliced cremini mushrooms to the pot. Season with sea salt and black pepper. Cook until the mushrooms release their juices and start to brown.
Drizzle in the balsamic vinegar and stir well.
In a blender, combine the soaked cashews, light miso, nutritional yeast, and 1 cup of vegetable stock. Blend until smooth and creamy.
Pour this creamy mixture into the pot with the mushrooms. Add the remaining vegetable stock, cooked farro, and chopped kale.
Let the stew simmer for about 15-20 minutes, allowing the flavors to meld together.
Adjust seasoning if needed and serve hot.
Tips & Notes:
- Farro is a delightful grain known for its chewy texture. To prepare for this recipe, use 3/4 cup dry farro. Boil it in 4 cups of water and let it simmer until tender (around 35-40 minutes). Drain and set aside. For convenience, consider cooking farro in bulk and freezing in 2-cup portions.
- Feel free to substitute farro with other grains like long grain brown rice, wild rice, or wheat berries.
- A rich and flavorful vegetable stock is key for this recipe. If possible, use homemade stock, perhaps enhanced with dried mushrooms for added depth.
- For those avoiding soy, opt for chickpea or rice-based miso.
Ingredients
Directions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
Stir in the minced rosemary and garlic, cooking until fragrant.
Add the sliced cremini mushrooms to the pot. Season with sea salt and black pepper. Cook until the mushrooms release their juices and start to brown.
Drizzle in the balsamic vinegar and stir well.
In a blender, combine the soaked cashews, light miso, nutritional yeast, and 1 cup of vegetable stock. Blend until smooth and creamy.
Pour this creamy mixture into the pot with the mushrooms. Add the remaining vegetable stock, cooked farro, and chopped kale.
Let the stew simmer for about 15-20 minutes, allowing the flavors to meld together.
Adjust seasoning if needed and serve hot.