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Vegetarian Beefless Stew

Lord Byron's Kitchen
  • 80 minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil

1

large onion, (finely chopped)

1 cup

celery, (chopped)

2 cups

carrots, (peeled and sliced into 1/4 inch slices)

4

large portabella mushrooms, (stem and gills* removed, cut into 1 inch cubes)

1/2 tsp

ground black pepper

1 tsp

salt

4 cloves

garlic, (minced)

6 cups

water

3

large white flesh potatoes, (peeled and cubed into 1 inch pieces)

4 tbsp

tomato paste

1 tbsp

dried oregano

1 tbsp

dried basil

1 tbsp

paprika

1 1/2 tbsp

fresh rosemary, (finely chopped)

2 cups

frozen green peas

1/4 cup

fresh parsley, (chopped)