Beefless Stew

• Vegan
• Gluten free

• Produce

  • 3 Carrots, sliced lengthwise and cut into 3/4-inch pieces, medium
  • 3 Celery, ribs
  • 1 1/2 tbsp Garlic
  • 1 1/2 cups Green peas
  • 1 tbsp Italian herb blend, dried
  • 1/2 cup Parsley, fresh leaves
  • 2 Portabella mushrooms (about 1/2 pound
  • 2 tsp Rosemary, Fresh
  • 2 lbs White potatoes
  • 1 1/2 Yellow or white onions, large

• Canned Goods

  • 1/4 cup Tomato paste

• Baking & Spices

  • 1 Black pepper, ground
  • 1 tbsp Paprika

• Liquids

  • 5 cups Water

Found on straightupfood.com

Description

Ingredients

• 1½ large yellow or white onions, chopped into ¾-inch pieces
• 3 ribs celery, chopped into ¾-inch pieces
• 3 medium carrots, sliced lengthwise and cut into ¾-inch pieces
• 2 portabella mushrooms (about ½ pound), cut into ¾-inch pieces
• 1½ tablespoon finely chopped garlic (5 to 6 cloves)
• 5 cups water
• 2 pounds white potatoes (I use about 3 large Yukon Gold), cut into ¾-inch pieces
• ¼ cup tomato paste
• 1 tablespoon dried Italian herb blend
• 1 tablespoon paprika
• 2 teaspoons finely chopped fresh rosemary
• 1½ cups green peas (if frozen, thaw first)
• ½ cup fresh parsley leaves, chopped
• Ground black pepper to taste

Directions

• Heat a large soup pot on high with 1 tablespoon of water. When the water begins to sputter, add the onion, celery, and carrot, and cook for 7 to 8 minutes, stirring frequently as the edges of the onion browns slightly, and adding a little water as needed to prevent sticking.
• Stir in the mushrooms and garlic, and continue to cook while stirring for an additional 5 minutes, adding water as needed.
• Add the 5 cups of water, potatoes, tomato paste, dried Italian herbs, and paprika. Bring to a boil, and then reduce heat to a low boil. Stir in the rosemary and cook covered for 15 minutes, stirring occasionally. Add the peas, and cook for 5 minutes more, or until the carrots and potatoes are tender.
• Place 2 cups of the stew (broth and vegetables) into a blender, and blend under very smooth. Stir this back into the pot to thicken the stew, and stir in the parsley. Serve with a few twists of ground black pepper and, if you like, add a small sprig of rosemary as garnish.