Hearty Vegetarian Winter Stew Recipe

The quantities listed make a large pot of stew, approximately 10 servings; feel free to scale down if a smaller batch is preferred. Updated on November 12, 2019

Ingredients:

2 medium carrots, peeled and thinly sliced
2 yellow onions, diced
1 small head of green cabbage, thinly sliced
400 grams (about 4 cups) of sliced oyster mushrooms
Vegetable broth
Green onions, finely chopped
Leftover rice
Soy sauce or sea salt
Cooking oil

Directions:

1. Saute vegetables in cooking oil over medium heat until some of the mushrooms are slightly golden - stirring regularly to ensure even cooking, this takes about 10 minutes for the quantities listed.

2. Add broth until all vegetables are covered, bring to a boil, then simmer for another 10 minutes.

3. Season with sea salt or soy sauce, to taste.

4. Serve over rice and garnish with green onions.

Enjoy this hearty vegetarian winter stew. Leftovers can be frozen and heated as needed.

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For easy copying and pasting to print:

Ingredients:

2 medium carrots, peeled and thinly sliced
2 yellow onions, diced
1 small head of green cabbage, thinly sliced
400 grams (about 4 cups) of sliced oyster mushrooms
Vegetable broth
Green onions, finely chopped
Leftover rice
Soy sauce or sea salt
Cooking oil

Directions:

1. Saute vegetables in cooking oil over medium heat until some of the mushrooms are slightly golden - stirring regularly to ensure even cooking, this takes about 10 minutes for the quantities listed.

2. Add broth until all vegetables are covered, bring to a boil, then simmer for another 10 minutes.

3. Season with sea salt or soy sauce, to taste.

4. Serve over rice and garnish with green onions. Enjoy!