My Vegan Stew is a great comfort food. Some of the ingredients are green lentils, potatoes, green pepper and onion. This is a hearty dish that was garnished with mashed potatoes.
3 -4 Tablespoons of olive oil
1 Yellow onion, chopped
1 Cup carrots, sliced
1 Cup green pepper, chopped
1 Package of mushrooms, sliced
1/2 zucchini, quartered (optional)
2 Cloves of garlic, minced
1 Tablespoon of Italian seasoning
2 Tablespoons of gluten-free flour, or as needed to thicken
1/4 Cup of balsamic vinegar
2 Tablespoons of soy sauce
1 lb. of baby yellow potatoes
1 14.5 jar of tomato sauce
3 Cups of low sodium vegetable broth
3 Tablespoons of fresh basil, chopped
Cracked pepper to taste
-Heat the oil in a large stock pot over medium heat. Add onions, green peppers, zucchini and carrots. Sauté until translucent, then add minced garlic, mushrooms, Italian seasoning, cracked pepper and smoked paprika. Stir consistently for 3-4 minutes.
-Then add in the flour and coat evenly for about 2 minutes. Mix in the balsamic vinegar and soy sauce to deglaze the pan. Add the potato’s, lentils, tomato sauce, broth and chopped fresh basil. Bring to a boil over medium heat. Stir occasionally so that the lentils don’t stick to the pan.
-Turn heat to low and simmer for about 10 to 20 minutes or until the potatoes are fork tender then garnish with chopped basil, mashed potatoes, or brown rice. Enjoy!