Name: Easy Vegan Mushroom Stew, 30-minute recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 medium onion, finely diced; 4 cloves garlic; 1 tsp extra virgin olive oil; 1/4 cup white or red wine (optional); 1 tbsp rice flour; 1 tbsp tomato paste; 1 medium tomato, finely diced; 1 tbsp sage, chopped (or use 1 tsp of dry sage); 1 tbsp edible lavender or rosemary or thyme (or use 1 tsp dry); 16 oz mushrooms, sliced (Use any kind-- I used cremini this time. If using wild mushrooms like oyster mushrooms or shiitake, rehydrate them by immersing them in hot water for 20 minutes. Reserve the stock for use in stew.); 2 tsp tamari or soy sauce or liquid aminos; 1 cup vegetable stock (or use mushroom stock left over from rehydrating dry mushrooms); Salt and ground black pepper to taste; 2 tbsp parsley, chopped