
Ingredients
- 1 garlic clove, minced
- 2 coarsely chopped yellow onions
- 4 Portobello mushrooms, cut into large cubes
- 3 tablespoons vegan butter
- 3 tablespoons all-purpose flour
- 900 ml of mushroom broth (or vegetable broth)
- 1 tablespoon miso
- 2 tablespoons tamari sauce
- 1 tablespoon maple syrup
- 1 tablespoon old mustard
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon of 5 spices
- 2 large carrots, cut in slices
- 3 potatoes, cut into large dices
- 2 cups of green or purple cabbage, coarsely chopped
- 1 can of black beans
- 2 cups of green beans, cut in half
- Salt and pepper, to taste
- Fresh thyme, to taste
Preparation
- Preheat oven to 375 F.
- In a large bowl, mix miso, broth, tamari sauce, maple syrup, old-fashioned mustard and spices. Set aside.
- In a cast iron pot, place the butter, garlic, onions and mushrooms.
- Grill over medium-high heat for 8 minutes. Avoid stirring the mushrooms too much so that they don’t release water.
- Add the flour and stir.
- Gradually add in the broth, mixing regularly.
- Add vegetables, except for green beans.
- Add the black beans and then bring to a boil. Add salt and pepper to taste.
- Put in oven, without lid, for 50 minutes.
- Add the green beans and put back in the oven for another 10 minutes.
- Let it stand for about ten minutes and enjoy!