Beat the Chill, Make Vegan Stew!

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Today is the kind of day that Grandmas everywhere light the fire, don their aprons, and cook something that will “put meat on your bones”.

I’m not a grandma, and I don’t need meat on my bones (or in my stew), but I’m chilled to the core and need a hearty meal. And though classic stews usually include inexpensive cuts of beef, a vegan stew is full of fiber and antioxidants, and can put the original version to shame.

Using three different varieties of mushrooms provides a depth of savory flavor and texture that is sure to satisfy every palette. And cooking with cast iron skillets is an easy way to infuse foods with iron, quickly closing the gap on standard nutritional objections to the plant-based diet.

Turn on your favorite music, light a fire (or a candle) and fill your kitchen with the aromas of a cozy day. There is nothing better than a belly full of warmth that is free of saturated fat, cholesterol and diet-busting calories. Simple and delicious, vegan stew will turn a frozen day into a golden opportunity to enjoy good health.

10 ounces white button mushrooms
8-10 ounces crimini or shiitake mushrooms
2 large portobello
4-6 garlic cloves
1 can diced tomatoes
vegetable bouillon cubes
1 tsp rosemary
1 tsp thyme
1 tsp parsley
2 bay leaves
3 large carrots
2-3 celery stalks
1 sweet onion
4-5 potatoes
1 cup peas  (frozen)
1 cup corn (frozen)
2 tbsp Outerbridges Wine Vinegar Pepper (or substitute with 1 tbsp lemon pepper)

In a stock pot, add tomatoes, and chopped carrots, celery, onion, potatoes and bay leaf. Cover with water and add vegetable bouillon cubes.  Bring to a boil, cover, and reduce heat. Simmer for 20- 30 minutes.

In a cast iron skillet, add chopped mushrooms, garlic and vinegar. If extra liquid is needed, add water. Saute until mushrooms are tender.

As vegetables in stock pot soften, use a potato masher to thicken the broth into a stew. Add peas, corn, rosemarythymeparsley, and Outerbridges Wine Vinegar Pepper. Add mushroom sauté, and simmer for 15 minutes. Remove bay leaves and serve.



I made the decision to become vegan impulsively. I boarded a plane with a ham sandwich and a copy of Alicia Silverstone’s “The Kind Diet”. I devoured the book and tossed the sandwich and I’ve never looked back. Becoming vegan has changed my body, my mind and my spirit, and together, we can change our communities, our nation and our planet. Eating a vegan meal doesn’t require a commitment ceremony, a press release or applause. So don’t over-think it. Just try it…one bite at a time.
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