{"id":1506,"date":"2020-05-01T12:30:28","date_gmt":"2020-05-01T12:30:28","guid":{"rendered":"https:\/\/recipesmomy.com\/?p=1506"},"modified":"2021-09-22T22:14:23","modified_gmt":"2021-09-22T22:14:23","slug":"hearty-vegan-mushroom-stew","status":"publish","type":"post","link":"https:\/\/recipesmomy.com\/?p=1506","title":{"rendered":"Hearty Vegan Mushroom Stew"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

This simple and convenient vegan mushroom stew is hearty and delicious,
\nand will become your new favorite family meal.
\nFrom Ayurvedic Point of View:
\nMushrooms have an earthy flavor like a dark, rich, and loamy soil. That
\nearthiness is a symbol of the potential of the mushrooms to hold you
\ngrounded and calm your nervous system. They are called \u2018Tamasic\u2019 in
\nAyurveda, implying that they make the consciousness sleepy.
\nMushrooms are particularly absorbent minerals in the soil, along with a
\nrich nutritional profile, as their earthy flavor indicates. As well as
\nmushrooms consume minerals, they even accumulate any toxins
\nthey’re grown in, and have also been used to clean up toxins waste sites.
\nThat’s why you should always consume organic mushrooms.<\/p>\n\n\n\n

Servings: 4
\nTime to Prepare: 30 minutes<\/p>\n\n\n\n

Ingredients:<\/h5>\n\n\n\n

1 tbsp. olive oil (optional, see note below)
\n1 yellow onion (diced)
\n2 tsp. dried parsley
\n3 yellow potatoes (cut into 1-inch chunks)
\n1\/4 tsp. ground black pepper
\n3 tbsp. tomato paste
\n454 grams cremini mushrooms, approximately 6 cups (halved
\nand quartered)
\n1 tsp. salt
\n1\/2 tsp. dried thyme
\n2 1\/4 cups vegetable broth
\n4 carrots (cut into 1-inch chunks)
\n4 tsp. vegan Worcestershire sauce
\n1 bay leaf
\n1 1\/2 cups frozen peas
\nSlurry
\n2 tbsp. water
\n2 tbsp. arrowroot starch or cornstarch<\/p>\n\n\n\n

Instructions:<\/h5>\n\n\n\n
  1. Set the Instant Pot to Saut\u00e9 and add the oil, broth, or water to
    \nthe Pot. Add the onions and Saut\u00e9 until softened, around 3-4
    \nminutes.<\/li>
  2. Add the mushrooms and cook for 2-3 minutes.<\/li>
  3. Add oil, thyme, and black pepper and mix to cover with the
    \nmushrooms and onions.<\/li>
  4. Add the tomato paste, mix again. Add the broth and stir to mix
    \nall the components, make sure to clean any pieces that have
    \nstuck to the bottom of the Pot.<\/li>
  5. Add carrots, potatoes, vegan Worcestershire sauce and mix
    \nagain. Cancel the Saut\u00e9 function.<\/li>
  6. Add the bay leaf, place and lock the lid on the Pot and close the
    \npressure relief valve. Set to Pressure Cook for 12 minutes. Pot is
    \ngoing to take about 10 minutes to get under pressure.<\/li>
  7. While the stew is cooking under pressure, make the slurry by
    \nwhisking the arrowroot starch (or cornstarch) and water in a
    \nsmall cup.<\/li>
  8. When the Pressure Cooking time is over, click Cancel and open
    \nthe pressure release valve to relieve the pressure manually.<\/li>
  9. When the pressure has been released and the float valve pin has
    \ndropped, unlock it gradually and remove the lid. Remove the
    \nbay leaf and swirl the mixture so that it recombines.<\/li>
  10. Offer the slurry a quick whisk to recombine and stir it in the
    \nstew.<\/li>
  11. Stir in the cold peas and the dried parsley.<\/li><\/ol>\n\n\n\n
    Notes:<\/h5>\n\n\n\n
    1. If you like oil-free, the onions and mushrooms may even be
      \nSaut\u00e9ed in water instead of oil.<\/li>
    2. When I cook the mushrooms, I slice smaller mushrooms in half
      \nand larger mushrooms in quarters, and occasionally in sixths or
      \nsometimes in eighths. The important thing is that the bits are
      \nbite-sized.<\/li><\/ol>\n\n","protected":false},"excerpt":{"rendered":"

      This simple and convenient vegan mushroom stew is hearty and delicious, and will become your new favorite family meal. From Ayurvedic Point of View: Mushrooms have an earthy flavor like a dark, rich, and loamy soil. That earthiness is a symbol of the potential of the mushrooms to hold you grounded and calm your nervous […]<\/p>\n","protected":false},"author":1,"featured_media":3509,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/1506"}],"collection":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1506"}],"version-history":[{"count":1,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/1506\/revisions"}],"predecessor-version":[{"id":1508,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/1506\/revisions\/1508"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/media\/3509"}],"wp:attachment":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}