VEGAN MUSHROOM STEW created by Kylie Lato at midwestfoodieblog.com

VEGAN MUSHROOM STEW - Cozy Comfort Food!
Ingredients:
1 yellow onion, diced
1 cup carrot, sliced
1 cup celery, sliced
Salt and pepper to taste
1 lb. mushrooms, sliced
6 garlic cloves, thinly sliced
2 tsp thyme
1 tsp oregano
½ tsp sage
2 Tbsp flour (whole wheat or gluten-free)
¼ cup balsamic vinegar
2 Tbsp soy sauce (or Bragg Liquid Aminos or low-sodium tamari)
1-pound yellow potatoes, cut into bite-sized cubes
1 cup uncooked split red lentils (rinsed and drained)
1 (15 oz.) can no sodium tomato sauce
3 cups vegetable broth
2 bay leaves
Parsley, for garnish (optional)
Directions:
1. Sauté in large pot with a little bit of water the onion, carrot and celery and a few pinches of salt and pepper for about 8 minutes, stirring occasionally.
2. Add mushrooms, garlic, thyme oregano and sage. Cooke 3-4 minutes, stirring frequently.
3. Add flour and cook and stir for 1 minute.
4. Deglaze with balsamic vinegar and soy sauce. Then add the potatoes, lentils, tomato sauce, broth and bay leaves.
5. Cook on medium-high until slow boil begins. Then reduce heat and let slow cook on low heat for one hour. Season with additional salt and pepper if needed and remove bay leaves.
Makes 6 servings.

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