Creamy Vegan Mushroom Stew with Farro & Kale
Ingredients
The base
-
2
tablespoons
olive oil
-
1
medium
yellow onion, small dice
-
1
tablespoon
minced fresh rosemary
-
3
cloves
garlic, minced
-
1
lb
cremini mushrooms, sliced
-
to taste
sea salt
-
to taste
ground black pepper
-
1
tablespoon
balsamic vinegar
The creamy component
-
½
cup
raw cashews, soaked for at least 2 hours & drained
-
1
tablespoon
light miso
-
1
tablespoon
nutritional yeast
The broth and grains
-
4
cups
vegetable stock, divided
-
2
cups
cooked farro
The greens
-
2
cups
chopped kale, packed
Instructions
- Heat a large soup pot over medium heat and add olive oil.
- Sauté the diced onion until translucent and soft, about 5 minutes.
- Add minced rosemary and garlic, stirring until fragrant.
- Add sliced mushrooms and sauté, allowing them to sit and brown slightly between stirs.
- Season mushrooms with salt and pepper, and cook until tender.
- Stir in balsamic vinegar and let it evaporate a bit.
- Blend ⅓ of the mushroom mixture with cashews, miso, nutritional yeast, and 2 cups of vegetable stock until smooth.
- Pour remaining vegetable stock into the pot, add cooked farro and the blended mixture, stirring well.
- Bring the stew to a boil, then simmer uncovered for about 10 minutes.
- Add chopped kale and simmer until wilted, about 3-4 minutes.
- Check seasoning and adjust if necessary before serving hot.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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