Estofado de setas con lentejas y patata (¡vegano!)

Ingredientes

• 1 yellow onion
• 1 lb. potatoes (white or gold)
• 2 large portobello mushrooms*
• 2 medium carrots
• 2 tsp. garlic powder
• 2 Tbsp. all-purpose flour (GF if needed)
• 1 Tbsp. red wine vinegar
• 4 cups vegetable broth
• 1/2 cup green/brown lentils
• 3 Tbsp. tomato paste
• 2 Tbsp. tamari
• 2-3 tsp. vegan Worcestershire sauce
• 1 tsp. smoked paprika, Italian seasoning, bay leaves (remove before serving), fresh herbs like thyme or rosemary
• Fresh parsley for serving

Preparación

1. 1

   Dice onion. Cut potato into about 3/4-inch cubes. Then cut mushrooms and carrots into bite-sized chunks.

2. 2

   In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)

3. 3

   When onions are translucent, add potatoes, mushrooms, and carrots. Stir and sauté for 3-4 minutes.

4. 4

   Add garlic powder and sprinkle on the flour. Stir and sauté 1 minute.

5. 5

   Add red wine vinegar. Stir and heat for 20-30 seconds.

6. 6

   Add broth, lentils (rinsed and drained), tomato paste, tamari, and Worcestershire sauce. Stir to combine.

7. 7

   Bring to a light boil. Then reduce heat, cover, and simmer for 30-40 minutes or until lentils and potatoes are cooked through.

8. 8

   Salt & pepper to taste. Stir in a few tablespoons chopped fresh parsley (or other herbs) before serving if desired.