Portobello Stew

What’s more cozy than a big bowl of pot roast? You don’t have to miss out on this pleasure if you don’t eat meat. Portobellos have a very meaty, wonderful texture!



  • 6 portobello mushrooms, rough chopped
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 2 russet potatoes, chopped
  • 1/4 cup good bourbon
  • 4 cups  vegetable broth
  • 2 tablespoons chickpea flour
  • 2 tablespoons vegan Worcestershire sauce
  • 1/2 cup frozen or fresh peas
  • salt and pepper to taste
  • 1 bay leaf
  • splash olive oil


  1. Heat the olive oil in a big pot.
  2. Add the portobellos to the pot. Over medium heat, cook them until they start to soften, about 3 minutes.
  3. Add 1/4 cup of bourbon into the pot and cook for about 2 minutes until the mushrooms have absorbed some of the bourbon. Use a spoon strainer to remove them from the pot and set aside.
  4. Add the onions, celery, carrots, potatoes and garlic to the pot, and stir around. Cook for a few minutes. Season with salt and pepper.
  5. Let the vegetables cook while, in a small pot, add 4 cups of water. Whisk in the chickpea flour and the Worcestershire sauce. Bring to a quick boil. Continue to whisk for another minute to be sure the flour has dissolved and there are no lumps.
  6. Pour the mixture into the big pot with the vegetables. Toss in the peas, bay leaf and the precooked portobello mushrooms.
  7. Let it simmer for at least an hour but the longer the better.
  8. You can eat it alone or with egg noodles, rice, quinoa, etc.


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