“Earthy” Sunflower Mushroom Stew
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
- Yield4 Servings
- 1 Box Mushroom Stew
- 1 Tbsp Avocado Oil
- 1 Large Onion, Diced
- 1 Medium Shallot, Diced
- 1 Garlic Clove, Minced
- 1 Tbsp Sherry Vinegar
- 8 oz Baby Bella Mushrooms or Cremini, Diced
- 2 Tbsp Fresh Parsley, Minced
- 1/2 tsp Fresh Thyme, Minced
- 4 cups Vegetable Broth
In a pot on medium-high heat, add the oil, onions, and shallots. Sauté for 5-7 minutes. Add the garlic, and sauté for an additional 2 minutes.
Add the mushrooms, Sunflower Haché and the spice blend and turn to high heat.
Deglaze the pan with the sherry vinegar and give a good stir for a minute or so. Add the vegetable broth, thyme, parsley, salt and pepper to the stew. Bring to a boil and reduce heat to simmer.
Cook for 10 minutes to allow flavors to meld together. Serve with choice of noodles, potatoes, or quinoa.
This recipe was submitted by our good friend, The Vegan Rhino. He is a plant based chef out of Fort Lauderdale, FL who specializes in using colorful, whole-food ingredients. With detailed step-by-step instructions and ingredient lists, he creates a fun and rewarding environment to learn or broaden your skills in plant-based cooking. Visit his website at www.theveganrhino.com