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Hearty Portobello Mushroom Stew


I've heard it many times before: vegan's eat like rabbits. I hate to burst any bubbles, but believe it or not - eating a plant based diet doesn't mean eating salad for breakfast lunch and dinner! Here is a perfect example of a delicious, hearty meal that even the meat-eaters at your table will enjoy!

This Portobello Mushroom Stew is perfect for a cozy autumn meal, or a Sunday dinner - or cook it in the slow cooker for a easy meal while you're at work during the week! Anyway you have it, it is sure to be enjoyed by all!



Hearty Portobello Mushroom Stew

Ingredients:
2 Portobello Mushrooms (Sliced)
3 Large Carrots 
1 lb Mini Yellow Potatoes
1 Onion
2 Garlic Cloves
1 tsp Dried Basil
1 tsp Dried Oregano
1 tsp Pepper
2 Cups Vegetable Broth (No Salt Added)
2 tsp Corn Starch

Instructions:



Add all ingredients into dutch oven, or an oven-safe pot with lid. 

Bake at 300 for 1.5 hours

Enjoy!




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