Irish Stout Vegetable Stew
Ingredients
- 4 carrots, cut into 1 inch pieces
- 4 stalks celery, chopped
- 1 onion, coarsely chopped
- 3 Tbsp olive oil
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 2 Tbsp tomato paste
- 1 (12-oz) bottle vegan stout beer
- 1½ lb russet potatoes, cut into 1 inch pieces
- 1 cup lentils
- 1 (32-oz) carton less sodium vegetable broth
- ½ cup water
- 1 tsp dried thyme
- 1 tsp kosher salt
Instructions
- Sauté carrots, celery, and onion in hot oil in a large Dutch oven over medium-high heat 5 to 7 minutes or until crisp-tender. Add mushrooms; cook 4 to 6 minutes or until brown and tender.
- Add tomato paste; cook, stirring constantly, 2 minutes. Stir in beer, scraping browned bits from bottom of pot. Add potatoes, lentils, broth, water, thyme, and salt; bring to a boil.
- Reduce heat, and simmer 35 minutes or until vegetables are tender.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
326
|
326
|
| Fat (g) | 7 | 7 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 13 | 13 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 466 | 466 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
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