Description
A comforting stovetop stew made with mushrooms, cashew cream, farro, and kale, perfect for nourishing family dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, small dice
- 1 tablespoon minced fresh rosemary
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, sliced
- Sea salt and ground black pepper, to taste
- 1 tablespoon balsamic vinegar
- ½ cup raw cashews, soaked for at least 2 hours & drained
- 1 tablespoon light miso
- 1 tablespoon nutritional yeast
- 4 cups vegetable stock (divided)
- 2 cups cooked farro
- 2 cups chopped kale, packed
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Once the pot is hot, pour in the olive oil and swirl it around.
- Add the onions and stir. Sauté the onions until translucent and very soft, about 5 minutes.
- Add the rosemary and garlic to the pot and stir until very fragrant, about 30 seconds.
- Introduce all of the sliced mushrooms to the pot. Give them a quick stir and then let them sit for a full minute without stirring.
- Stir again and season the mushrooms with pepper. Allow them to sit for another minute; when they start glistening, season with salt.
- Continue stirring and sautéing the mushrooms until they are tender, around 3 additional minutes.
- Pour in the balsamic vinegar and stir. Let some of the strong vinegar aroma evaporate a bit.
- Remove about one-third of the sautéed mushroom mixture and place it in an upright blender. To the blender, add the drained cashews, miso, nutritional yeast, and 2 cups of the vegetable stock. Blend until completely smooth and creamy, about 30 seconds.
- Pour the remaining vegetable stock into the pot with the sautéed mushrooms. Add the cooked farro as well.
- Pour the blended mushroom and cashew cream back into the pot, then stir to combine.
- Bring the stew to a boil and let it simmer uncovered for about 10 minutes.
- Add the chopped kale to the pot and stir. Continue simmering until the kale is wilted, about 3-4 minutes.
- Check the stew for seasoning; adjust with more salt, balsamic vinegar, or pepper as necessary.
- Serve the stew hot.
Notes
Serve with crusty whole-grain bread and fresh herbs. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg