Waking up with cold feet and no sunshine could have bummed me out, seeing as it's the middle of August, but instead I got excited to cook.  Rarely do you have opportunities to cook hearty, comfort food in the middle of summer, so I jumped at the chance.  I stocked up at the local food co-op and decided on a mushroom stew. I hear it's going to stay cool this week in Marquette, so here's your opportunity to cozy up with some healthy comfort food:

Vegan Mushroom Stew

Serves 6-8 people

Ingredients:

Olive oil

1 medium red onion, chopped small

Roughly 2 cups chopped portobello mushrooms (3 small or 1 large)

Roughly 2 cups chopped shiitake mushrooms, stems removed and discarded (4 large or 6-7 small)

3 medium red skinned potatoes, chopped into small cubes

3 medium leeks, sliced into thin half-moons

3 large garlic cloves, minced

1/2 tablespoon italian seasoning

A dash of cayenne pepper, to taste

3 tablespoons apple cider vinegar

1-1/2 cups gluten-free pasta

1 cup nutritional yeast (you can find this in bulk at the Co-Op)

8 cups vegetable broth

1 cup shredded kale

2 sliced green onions

Sea salt, to taste

Directions:

  • Lightly coat the bottom of a large soup pot with olive oil and warm up on medium-high heat.
  • Add onion and mushrooms and sauté for about five minutes until onions are soft.
  • Add potatoes, leeks, garlic, italian seasoning, cayenne pepper, and apple cider vinegar and sauté for another 5 minutes.
  • Add pasta, nutritional yeast, and vegetable broth and bring to a boil.
  • Let simmer on medium-low, uncovered until potatoes are soft and pasta is cooked, roughly 30 minutes. Stir regularly so the bottom doesn't burn.  You may need to cook a little longer to allow it to thicken up.
  • Stir in kale and green onions then adjust seasoning.  Adding more nutritional yeast will thicken it up if it seems to thin.

Today I toasted up some fresh baguettes from the Marquette Baking Co. and served it with the soup... so good!

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