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Leek Mushroom Potato Stew

By kathypatalsky |

vegan stew

vegan stew

This Leek Mushroom Potato Stew is rich in savory flavor with accents of spicy chipotle. Curly pasta and Field Roast sausage slices mingle with the portobella and shiitake mushrooms, purple and red potatoes and plenty of sweet leeks. Fresg California garlic adds to the bold and cozy flavor of this wonderful vegan stew..

cozy stew

cozy stew

Leek Mushroom Potato Stew
vegan, makes about 12 cups

6 cups vegetable broth
1 cup water
2 Tbsp safflower oil (or EVOO)
1 cup curly pasta
1 1/2 cups diced potatoes, purple/red/white minis
1 large portobella mushroom, diced
1 cup shiitake mushrooms, diced
1/2 cup onion, diced
1/2 -1 cup nutritional yeast (thickens and gives a golden color, savory flavor – I like a lot!)
1/2 tsp fine black pepper
2 Tbsp apple cider vinegar
4 fresh California garlic cloves, thinly sliced
a few dashes cayenne
1 Field Roast Spicy Chipotle vegan sausage, sliced
1 1/4 cups frozen (or fresh) leeks
1 Tbsp Italian Dried Herb blend
1 bay leaf

Directions:

1. Add the oil to a large soup pot. Turn heat to medium. When oil is hot, add in the onions and mushrooms. Saute for about 3 minutes.
2. Add in the remaining ingredients. Bring to a boil. Once boiling, stir for about 3 minutes, then reduce heat to low (but not all the way low) and allow soup to simmer uncovered for another 5 minutes.
3. Cover soup with lid – a small vent is a good idea. Reduce heat to lowest setting and allow to simmer for at least 45 minutes. This will allow the flavors to mature. If you want a thinner stew, add in more water or veggie broth halfway through simmer process. Add more nutritional yeast to thicken stew and create an extra savory/cheezy flavor.
4. Right before serving, turn heat to high and bring soup to a slow boil. (Remove bay leaf) Serve soup and store leftovers in fridge.

golden color from the nutritional yeast

golden color from the nutritional yeast

warm spoonful for a happy, healthy meal

warm spoonful for a happy, healthy meal

stew with mushrooms and leeks

stew with mushrooms and leeks

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About kathypatalsky

kathypatalsky

kathypatalsky

Kathy Patalsky is a blogger, author and photographer. Her website www.Healthy-Happy-Life.com features creative vegan recipes. She is the author of 365 Vegan Smoothies (Spring 2013). She is also the founder of FindingVegan.com.

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3 thoughts on “Leek Mushroom Potato Stew

  1. Heather- Sunday Morning Banana Pancakes says:

    One word – YUM!

    This stew is definitely one that I would immensely enjoy- thank you for sharing such a great recipe!

    Love, love hearty stews & soups this time of year ; it gets awfully chilly here in New England :-)

  2. michali says:

    made this today – excellent! spicy and filling, perfect for a winter evening. thanks for the recipe!

  3. Marie says:

    This is DELICIOUS absolutely amazing!

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