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Vegan Stew

In a large saucepan, cook minced carrot, celery, small onion and garlic in 1/4 cup stock until softened. Add large onion and continue cooking until softened. Add mushrooms and cook on medium-high until they lose their liquid. Season with rosemary and Italian seasoning. Add wine and deglaze any brown spots in your pan to add flavour. After a few minutes add 3 cups stock, tomatoes and salsa. Add chopped vegetables and turn the heat up until it boils. Add vinegar, salt and pepper. Lower the heat and simmer until vegetables are cooked, about 20 minutes. Serve.

Ingredients:

1)

carrot, finely minced : 1

2)

celery stalk, finely minced : 1

3)

small onion, finely minced : 1

4)

garlic clove, finely minced : 1

5)

vegetable stock : 0.25 cup

6)

large onion, chopped : 1

7)

button mushrooms, sliced : 2.5 cup

8)

large Portobello mushrooms, chopped : 2

9)

dried rosemary : 1 teaspoon

10)

Italian seasoning : 1 teaspoon

11)

dry red wine : 0.25 cup

12)

vegetable stock: 3 cup

13)

diced tomatoes : 2 cup

14)

medium salsa : 1.5 cup

15)

medium carrots, chopped : 2

16)

celery stalks, chopped : 2

17)

large purple yam, chopped : 1

18)

balsamic vinegar : 2 tablespoon

19)

sea salt : 0.5 teaspoon

20)

black pepper : 0.25 teaspoon

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