“Earthy” Sunflower Mushroom Stew
“Earthy” Sunflower Mushroom Stew
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
- Yield4 Servings
- Cuisine
- American
- Course
- Main Course
- Soup
- Suitable for Diet
- Gluten Free
- Kosher
- Vegan
- Vegetarian
Ingredients:
- 1 Box Mushroom Stew
- 1 Tbsp Avocado Oil
- 1 Large Onion, Diced
- 1 Medium Shallot, Diced
- 1 Garlic Clove, Minced
- 1 Tbsp Sherry Vinegar
- 8 oz Baby Bella Mushrooms or Cremini, Diced
- 2 Tbsp Fresh Parsley, Minced
- 1/2 tsp Fresh Thyme, Minced
- 4 cups Vegetable Broth
Directions:
1
In a pot on medium-high heat, add the oil, onions, and shallots. Sauté for 5-7 minutes. Add the garlic, and sauté for an additional 2 minutes.
2
Add the mushrooms, Sunflower Haché and the spice blend and turn to high heat.
3
Deglaze the pan with the sherry vinegar and give a good stir for a minute or so. Add the vegetable broth, thyme, parsley, salt and pepper to the stew. Bring to a boil and reduce heat to simmer.
4
Cook for 10 minutes to allow flavors to meld together. Serve with choice of noodles, potatoes, or quinoa.
5
Enjoy!
This recipe was submitted by our good friend, The Vegan Rhino. He is a plant based chef out of Fort Lauderdale, FL who specializes in using colorful, whole-food ingredients. With detailed step-by-step instructions and ingredient lists, he creates a fun and rewarding environment to learn or broaden your skills in plant-based cooking. Visit his website at www.theveganrhino.com
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