VEGAN MUSHROOM SUNDAY STEW

Made with shiitake mushrooms, cremini mushrooms, yellow potatoes, carrots, raw cashews, miso, vegetable broth, and herbs.

Whole Food Plant Based, Vegan, Dairy Free

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Ingredients

• ½ oz dried shiitake mushrooms

• 1 c hot water

• 1-2 t each: basil, parsley, oregano, lemon pepper, Himalayan pink salt, cracked black pepper

• 4 minced garlic cloves + 2 left whole

• ⅓ c raw cashews

• 1 small sweet onion, chopped

• 1 ½ lbs cremini mushrooms, cut into chunks

• 2 carrots, sliced

• 1 ½ lbs yellow potatoes, cut into bite-sized pieces

• 4 c veg broth

• 2 t balsamic vinegar

• 2 t white miso

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DIRECTIONS

Put dried mushrooms in a bowl with the hot water. Set aside to steep.

In a large soup pot, sauté the onion, carrots, and creminis for about 8-10 min, stirring occasionally. Add the salt and other seasonings, along with the minced garlic.

Pour the steeped mushrooms (including the water) into a blender. Add the cashews and 2 whole cloves of garlic. Blend until smooth and add to the soup pot.

Add the potatoes and broth to the soup, making sure they are submerged. Cover with a lid and bring to a boil. Reduce heat to low and cook for about 10 min til potatoes are almost soft. Add the balsamic and cook another 5 min or so.

Turn off the heat and add some hot broth to a small bowl with the miso. Whisk to combine and add to the pot. Stir and serve.