Lentil Mushroom Stew over Mashed Potatoes

Crazy delicious and hearty mushroom lentil stew gravy over mashed potatoes! Entirely vegan, gluten-free, and grain-free. A delicious and easy-to-make 10-ingredient meal or side!

1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
Sea salt + black pepper to taste
1-2 Tbsp olive oil (if avoiding oil, add more almond milk or vegetable broth)
2-4 Tbsp unsweetened almond milk or vegetable broth (for added moisture)
1 Tbsp water (or avocado or olive oil)
1/2 cup chopped shallot
2 cups sliced cremini (or button) mushrooms
1-2 Tbsp coconut aminos
1 Pinch each salt and pepper
2 Tbsp chopped fresh thyme (or sub rosemary // use dried if fresh is unavailable)
2/3 cup dry green lentils (rinsed + drained // optional: soak overnight in cool water to improve digestibility)
2-3 cups vegetable broth (or store-bought)
1 Tbsp tomato paste (optional)
2 Tbsp mashed potatoes (recipe above // for thickness)
GARNISH optional
Fresh chopped parsley
Vegan Parmesan Cheese

Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper

next full instruction : www.minimalistbaker.com

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