Slow Cooker Portobello and Chickpea Stew

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Slow Cooker Portobello and Chickpea Stew

The Ultimate Family Slow Cooker Meal! This vegan portobello stew is rich and hearty with its red wine sauce, herbs and is filled with vegetables. The whole combines perfectly to make a delicious meal composed entirely of plants! Plus, while tasting amazing, this meal is easy, quick and convenient with minimal dishes. Definitely a must!

 

Slow Cooker Portobello and Chickpea Stew

 

INGREDIENTS

2 tbsp olive oil
5 large portobello mushrooms, cut into large pieces
1 cup of Chickpeas cooked, rinsed and drained
1 large onion, finely chopped
3 garlic cloves, finely chopped
4 large potatoes, peeled and cut into large pieces 
4 large carrots, peeled and cut into large chunks 
1½ cup of red wine
¼ cup Tamari sauce 
2 cups of vegetable broth
½ teaspoon of black pepper
4 tablespoons of gluten free flour (I used buckwheat)
2 sprigs of fresh thyme
1 sprig of fresh rosemary
3 to 4 fresh sage leaves

INSTRUCTIONS

  1. Set the slow cooker to stir-fry and add 1 tablespoon of olive oil. Add the mushroom slices and cook until they have a good golden color. Then remove to a plate or bowl and set aside.
  2. Add the remaining oil and sauté the onions until golden brown. Once browned, turn off the slow cooker and immediately add the garlic, stirring and allowing it to cook over the residual heat.
  3. Add the potatoes, carrots, wine, tamari sauce, broth and seasonings, then stir everything. Scrape the bottom with a wooden spatula to remove the mushroom and onion residue and mix in the sauce for more flavor.
  4. Place the fresh herbs on top, place the lid on the slow cooker and close it, then set it to Hi, cook for about 1 hour.
  5. Make a porridge with the flour and a little water. Gradually add water to make a lump free paste then add a little more, stirring constantly until pourable like cream.
  6. After 1 hour of cooking, add the sauce by mixing gently in the slow cooker. Continue cooking for 1 hour.
  7. Then add the cooked mushrooms and chickpeas and stir gently. The potatoes will be really tender and might break a bit, that's okay, it will be better! Wait a few minutes for the sauce to thicken a bit and the mushrooms and chickpeas to heat up, then serve.

 

Bon appétit!
Caroline President Hippocrate Bio

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  • Caroline Bisaillon
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