Chef: Chuck Underwood; Brand New Vegan
Makes: 12 Bowls
Prep Time: 20 minutes
Cook Time: 1 hr
Total Time: 1 hr 20 minutes
1 clove garlic minced fine
1 stalk celery minced fine
1 medium carrot minced fine
1/4 c vegetable broth low sodium
1 large onion chopped
8 oz Button Mushrooms sliced
8 oz Portabello Mushrooms sliced
1 t dried rosemary
1 t italian seasoning
1/2 c red wine (ok to sub with more broth but the wine really adds a good flavor)
3 c veggie broth low sodium
1/2 t salt
1/4 t ground pepper
15 oz can diced tomatoes no salt added
2 medium carrots sliced
2 stalks celery sliced
2 yukon gold potatoes rough chopped
8 oz can of tomato sauce
1/2 t kitchen bouquet
1 T balsamic vinegar
1 T cornstarch
1 c frozen peas
Mince the carrot, celery stalk, and small onion very fine.
Saute this mixture in 1/4 c of veggie broth until the veggies are nice and soft.
Add the large chopped onion and continue cooking until softened.
It’s ok if the liquid gets a little low – the brown bits add to the flavor.
Add the mushrooms and cook on medium high until they lose their liquid.
Season with the rosemary and Italian seasoning.
Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
Add all your chopped veggies and turn the heat up to boil.
Add the rest of the seasonings – but not the cornstarch.
Once it’s boiling, turn down the heat to low and add the peas.
Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
Simmer to desired consistency.