Now this is one dish that hit the dinner jackpot! Kids and hubs LOVED it. The smoky flavour of the porcini mushrooms is the secret to this and boy does it make a heart-warming meal. I realise now as I write this that you could probably get away with whipping this up outside the autumn/winter period.
This is super versatile in that you could use ANY veggies you have lying around (pumpkin in the autumn would work well too….mmmmmmmh….yum!).
Serves about 6-8
1 can coconut milk
3 medium onions, sliced
6Tablespoons chickpea flour (to thicken)
5 cups vegetable stock
water (if required)
2 bags of frozen veg (this is what I had lying around, feel free to throw in fresh produce)
Half a pack (or more if you fancy) of porcini mushrooms
1/4 cup low-sodium soy sauce
6 Tbsp fresh parsley chopped
4 tsp maple syrup (or more if required)
3 bay leaves
1 tsp each of dried thyme, rosemary and marjoram
Add coconut milk and onions to a big pot. Let the onions cook on medium heat until they soften. Add the chickpea flour and mix thouroughly – cook gently for a minute. Add all the other ingredients. Cook for about 20 mins.
Meanwhile, soak the mushrooms in hot water for 10 mins. Chop them up, add to pot with the water they soaked in. Cook for another 5 mins or so.
Serve the stew on it’s on, or with any grain you fancy (fresh bread will work well too).
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