Monsoon Stew
A hearty, warming Irish-inspired stew made with tender vegetables and aromatic spices. Perfect for a cozy night in.
Ingredients
- ●2 large Carrots
- ●3 medium Potatoes
- ●1 large Onions
- ●3 cloves Garlic
- ●1 cup Mushrooms
- ●2 tbsp Olive oil
- ●4 cups Vegan broth
- ●1 tsp dried Thyme
- ●1 tsp dried Rosemary
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Peel and chop the carrots, potatoes, and onions into bite-sized pieces.
- 3
Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onions and cook until they're softened, about 5 minutes.
- 4
Add the minced garlic and cook for an additional minute.
- 5
Add the chopped carrots and potatoes, and cook for 5 minutes, stirring occasionally.
- 6
Add the mushrooms, thyme, and rosemary. Cook for 2 minutes, stirring occasionally.
- 7
Pour in the vegan broth, and bring the mixture to a boil.
- 8
Cover the pot with a lid, and transfer it to the preheated oven.
- 9
Bake for 30 minutes, or until the vegetables are tender.
- 10
Serve hot, garnished with fresh herbs if desired.