Vegan Portobello stew


  • 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


  1. Preheat oven to 375 F.
  2. In a large bowl, mix miso, broth, tamari sauce, maple syrup, old-fashioned mustard and spices. Set aside.
  3. In a cast iron pot, place the butter, garlic, onions and mushrooms.
  4. Grill over medium-high heat for 8 minutes. Avoid stirring the mushrooms too much so that they don’t release water.
  5. Add the flour and stir.
  6. Gradually add in the broth, mixing regularly.
  7. Add vegetables, except for green beans.
  8. Add the black beans and then bring to a boil. Add salt and pepper to taste.
  9. Put in oven, without lid, for 50 minutes.
  10. Add the green beans and put back in the oven for another 10 minutes.
  11. Let it stand for about ten minutes and enjoy!

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