VEGETABLE STEW

vegan & gluten free

⭐️ 4 tbsp olive oil ⭐️ 1 lb crimini mushrooms ⭐️ 1 large sweet onion” ⭐️ 1 large leek ⭐️ 2 cloves garlic ⭐️ 3 tbsp tomato paste ⭐️ 2 tbsp coconut aminos

INGREDIENTS PART 1

⭐️ 12 oz yukon gold potatoes ⭐️ 3 large carrots ⭐️ 3 stalks celery ⭐️ 1 quart vegetable stock ⭐️ 1 tsp italian seasoning ⭐️ 1 tsp ground pepper ⭐️ ½ tsp kosher salt ⭐️ 1 bay leaf ⭐️ 2 sprigs fresh thyme ⭐️ 1 15.5-oz can white beans, with canning liquid ⭐️ 1 tbsp cornstarch

INGREDIENTS PART 2

Saute mushrooms in olive oil until golden brown and crisp; remove.

1

Saute onion, leek, and garlic until soft.

2

Work the tomato paste into the vegetables, then pour in the coconut aminos.

3

Add potatoes, carrots, celery, broth, seasonings, and herbs. Simmer 20 minutes.

4

Add the mushrooms, beans with canning liquid, and cornstarch slurry to the pot.

5

Simmer until the gravy is thick and the mushrooms and beans are warmed through.

6