Rich, comforting and delicious vegan stew. Wild chanterelles and cultivated mushrooms, caramelized onions and lentils come together to make this satisfying winter meal.This takes about an hour to make but if you put your lentils on first, you can make the rest while it cooks and get this done in about 45 minutes.
1 ½-2lbChanterelle Mushrooms, slicedor a mixture of your favorite mushrooms (lobster, oyster, porcini, shiitake and white or whatever combination you have on hand.)
2clovesGarlic, chopped
3tablespoonAll Purpose Flour
4cVegetable Stock
1cTomatoes, choppedUse fresh tomatoes or substitute 1 tablespoon tomato paste.
1Thyme Sprigor ½ teaspoon dried thyme
1Rosemary Sprigor ½ teaspoon dried rosemary
1Bay Leaf
1tablespoon Red Wine Vinegar
1teaspoon*Optional* Worcestershire Sauce *do not use if you are strictly vegan*
1c*Optional* Each, Carrot and Turnip, chopped ½ inch
3c Cooked Lentils, green or brown1 cup dry lentils, cooked according to package directions.
1 cParsley, peas or kale to garnish
Salt and Pepper to taste
Instructions
In a wide bottomed, large heavy pot, heat 2 tablespoon oil on medium. Add onions and seasoning salt and saute, stirring often until they are caramelized. (Add a tablespoon of water or 2 to help them cook down if they are drying too much before browning)
Once nice and brown, push to the side, add remaining oil, garlic and mushrooms, sauteing until cooked.
Sprinkle in flour and stir through. Add stock and stir or whisk vigorously to incorporate flour through the stock.Add tomatoes, herbs and carrots, turnips, wine and Worcestershire if using. Simmer on medium, stirring often for about 30 min. or until carrots and turnips are cooked through if using.
Stir in cooked lentils and heat through. Add green garnishes (peas, parsley or kale). Let heat for 1 minute, then turn off heat letting the residual heat finish cooking them lightly.
Serve in a bowl with your favourite side of mashed potatoes, yams, polenta or risotto.
Notes
*Note: This keeps well and can be made 2-3 days ahead and leftovers used as lunch for school or work. The lentils are very high in iron and protein making them a great choice for vegetarians. Although I love mushrooms, if your children don't (I have 2 mushroom loving and 2 mushroom hating), load up the other veggies and go light (or even skip) the mushrooms for a high fiber, high vitamin and low fat, satisfying dinner. My mom used to grate mushrooms with a cheese grater to "hide" them in things and I've done this myself when I really want that mushroom flavour without picky eaters complaining.