This stew is simply delicious and perfect served alongside hot mashed potatoes and some steamed chard or spinach – or any other greens of your choice. May also be served with plain white rice. Very easy to make, and most impressive with its rich, more-ish flavours.
Serves approximately 3 portions.
3 large carrots, chopped into medium pieces
2 to 3 cloves garlic, crushed
18 medium sized mushrooms cut into 4 pieces (remove their necks)
a tiny bit of olive oil
salt to taste
¼ tsp ground black pepper
1 Mushroom stock cube, chopped ( I recommend Kallo)
1 tsp brown miso
1 tsp dark brown sugar
2 tsp soya sauce
½ cup raw cashew nuts (or 1 cup vegan cream)
2 cups water (use only 1 cup of water if using vegan cream)
finely chopped fresh parsley, for garnishing
1. Heat a little oil in a medium sized saucepan, and gently sauté your mushrooms and carrots together until the mushrooms soften.
2. Then add your mushroom cube, stir with a wooden spoon, then stir in you rmiso and add your garlic. By this time the mushrooms would have yielded their juices.
3. Now add the remaining ingredients except for the parsley, cashew nuts and water. Cover, and cook on a low heat until the carrots soften – which usually take around 20-30 minutes. Do uncover, stir, and test the carrots frequently during this time.
4. In the meantime, process the nuts with the water. When all is smooth, begin to add the cashew mixture to the stew, a little at a time. Stir until it thickens, and serve garnished with parsley.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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suitable for vegans, vegetarians and meat-eaters alike