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November 27, 2012 — Vegan Recipes

Smokey Mushroom Vegetable Stew

Source:  Vegan Yack Attack:  http://veganyackattack.com/2011/10/03/smokey-mushroom-vegetable-slow-cooker-stew/#

Servings: Approx. 8Smokey Mushroom Vegetable Stew.  My Voice Vegan Recipes

Ingredients:

  • 8 Cups Vegetable Broth
  • 1 Cup Dried Chickpeas
  • 2 Cups Carrots, Chopped
  • 2 Cups White Onions, Diced
  • 1 Cup Corn Kernels
  • 3 Cups Potato, Chopped
  • 3 Cups Zucchini, Chopped
  • 1 Cup Dried Wild Mushrooms, or any earthy flavored Mushrooms
  • 8 oz. Can of Tomato Paste
  • 3 Tbsp. Bragg’s Liquid Aminos
  • 1/2 Tbsp. Liquid Smoke
  • 1 Tbsp. Fresh Rosemary, Minced
  • 1 Tbsp. Fresh Curled Parsley, Minced
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Sage
  • 1 1/2 tsp. Black Pepper
  • Salt to taste

Directions:

  1. In a large crock pot, turned on high heat, place vegetable broth and chickpeas. Prepare the rest of the ingredients while the chickpeas are being cooked. Then add the rest of the ingredients into the crock pot and stir together until they are mixed, the zucchini may float and that’s normal.
  2. Continue to cook the stew at high heat for approx. 8-10 hours, or until chickpeas are no longer raw and hard. Stir it every few hours, although it’ll be fine if you leave it be while you go to work, etc. It may be beneficial to fix this dish up at night and leave it on until dinner the next day so that the flavors meld together better. You can always freeze the leftovers for later so that you have plenty of soup for the coming months!

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