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Hearty Vegetarian Winter Stew Recipe

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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:

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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.

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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.

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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!

 
 

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