I love cooking at this time of year! I enjoy the warming comfort foods that are available and more enjoyable to cook when it's not a sweltering 35 degrees outside!! I often feel like I miss out on hearty stews because I am vegetarian, but this stew really eased my FOMO (fear of missing out...). I found it on healthylivingjames.co.uk (photo credit goes to him too), made a couple of adaptations and it was a crowd pleaser!
Vegan, gluten free, and grain free, and super easy!! It will warm you up on a dreary day!
Don't get freaked like I did about the cocoa powder... I initially thought it was going to ruin the whole stew, but after simmering it totally blended in and was amazing.
Ingredients
- 3 large garlic cloves crushed
- 1 red onion diced
- 1 small container cremini mushrooms, chopped
- 1/4 cup tamari (make sure it's gluten free if you need it to be)
- 4 carrots chopped
- 3 celery stalks chopped
- 500 g baby potatoes sliced into halves
- 1 can green lentils drained and rinsed
- 1 stem of rosemary finely chopped
- 3 bay leaves
- 1 large can diced tomatoes
- 1.5 cups veggie stock
- 2 tbsp cacao powder
Instructions
- Heat a large pot with olive oil. Add in the garlic, onion, mushrooms and tamari. Stir and cook down for 5 minutes
- Now add the carrots, celery, potatoes, lentils, rosemary, bay leaves, tomatoes, veggie stock and stir
- Add in the cacao powder, stir again until well mixed
- Place the lid on the pot and simmer for 30 minutes
- Serve on it's own, or with brown rice or quinoa. Enjoy!
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