Serves 8



2 carrots, sliced and quartered

1 onion, diced

6 oz. mushrooms, sliced (whatever your favorite is, portobello, crimini, porcini, etc.)

1 tbsp flour

1 cup peas (fresh is always best, but use frozen if they aren’t available)

2 cups chopped kale (or chard, or spinach)

1 cup cooked lentils (any color will do)

1 1/2 cup red wine

2 cups vegetable broth

1 tbsp. soy sauce or tamari

2 tbsp. tomato paste

4 cloves garlic

1/2 tsp. dried oregano

salt & pepper to taste

Mashed Potatoes:

1 lb. red potatoes

4 tbsp. Earth Balance

1/4 cup plain soy milk (you can use any alternative milk you like, but I like the texture and taste of soy the best for this)

salt and pepper to taste

Mashed Potatoes recipe here.

In a large pot, sauté the carrots, and onions in a few tablespoons of olive oil.  After 3 minutes add in the mushrooms and continue to sauté until the mushrooms are soft (about 5 minutes).  Sprinkle in the flour and mix well so a roux (paste) has formed. While stirring constantly, add in the wine and broth and mix until the flour has dissolved. Bring to a simmer and add the kale, peas, lentils, soy sauce, tomato paste, garlic, and oregano. Stir and continue to cook lightly simmering about 7-10 minutes or until the mixture reduces to a thick stew-like consistency. Pour into a 9 x 9 baking dish and top with mashed potatoes. Bake for 30-35 minutes, or until the potatoes get a little golden, at 400 degrees

From the kitchen of

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