Meatless Monday: Hearty Stew

Jul 24, 2017

I recently stopped eating meat…I know cliché Californian. I’m cool with it. But, even before that, I always loved experimenting with Vegetarian/Vegan meals. Mostly because I was “always” on a diet, and I was looking for ways to trick myself and my palette particular husband into liking veggies more than meat!

Luckily, my hubby lets me get a little experimental in the kitchen, and for the most part it usually pays off.

With the ENDLESS options of recipes on Pinterest (who else has wasted days of their life scrolling through the endless rabbit hole of recipes even though you’ve already seen most of them? ….just me? #awkwardturtle 🐢) I am so happy when I have a little direction for my deep dive into the abyss.

With Game of Thrones back in action, I felt inspired. “Hey, Babe! What type of food says Game of Thrones?!” Surprisingly, Josh quickly responded, “stew?”

YES, that’s it!
 
V-E-G-A-N S-T-E-W R-E-C-I-P-E-S I typed in the Pinterest search bar looking for some serious recipe insp.

I found a what looked like the most bowl-licking worthy recipe served up with some cauliflower mash, and here is my interpretation:

INGREDIENTS:

Produce:
2 pounds mushrooms, thinly sliced
2 small carrots, finely diced
1 yellow onion, finely diced
5 cloves garlic, minced
1½ teaspoons fresh thyme leaves + sprigs for garnish
1 head cauliflower florets
2 potatoes, peeled and chopped

Nuts:
1 cup chopped walnuts

Canned Foods:
2 cups vegetable broth
2 Tbsp tomato paste

Liquor: 
1½ cups full-bodied red wine

Baking & Spices:
2 Tbsp flour (or chickpea flour)
salt and pepper to taste

Oil, Vinegar, & Condiments:
2 tablespoons olive oil
2 tablespoons melted butter (can swap for vegan butter)
2 Tbsp butter

Frozen:
1 cup pearl onions, peeled

Refrigerated:
¼ cup almond milk

INSTRUCTIONS:
1. Heat 1 Tbsp oil in a extra large sauce pan over medium high heat. Sear the mushrooms and pearl onions for 3-4 minutes until they become darker. Before the mushrooms release water, remove them from the pan and set aside.
2. Bring a small pot of water to boil
3. Reduce heat medium and add another Tbsp olive oil to the extra large sauce pan. Throw in the onion, carrots, thyme, salt + pepper and cook for another 5 minutes. Stir in the 3 cloves of minced garlic and walnuts and continue cooking for 4-5 minutes more.
4. Once pot of water is boiling, throw in the cauliflower and potatoes. Boil for 10-15 minutes until fork tender.
5. Pour 1 cup of the wine into the pan and turn the heat back up to medium high. Reduce the wine by half, stirring often. Be sure to frequently scrape the bottom of the pan.
Add the tomato paste and vegetable broth. Stir until evenly mixed then add the pearl onions and seared mushrooms. Pour in the remaining ½ cup of wine and reduce heat to medium low. Simmer for 12-15 minutes until the onions begin to soften.
6. Drain cauliflower and potatoes then add to a food processor bowl with 2 Tbsp butter, almond milk, the remaining minced garlic, and salt + pepper. Process for 2-3 minutes until smooth and fluffy.
7. In a small bowl, whisk together 2 Tbsp melted butter and the flour. Stir the mixture into the mushroom bourguignon pan to thicken the gravy. Add more thyme, salt, or pepper to taste and continue simmering for another 5 minutes. If the gravy is too thick, add more wine. If it’s thin, boil down until it reaches your desired consistency.

To Serve:
Place cauliflower mash on a plate and make a hole in the middle, so that it looks like a bowl. Ladle the stew mixture into the center of the mash. Garnish with a thyme sprig. 

This recipe doesn't miss a beat the meat!! 

ENJOY!

For behind the scenes of all my recipes check out my Instagram: @jiilycedeno

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