Recipe Info
- Recipe Cuisine: Vegan
- Recipe Category: Mains
- Tagged: Dairy Free, Gluten Free, Vegan
- Prep Time:
- Cook Time:
- Recipe Yield:
Ingredients
- 2 tsp. olive oil
- 1 tsp. fennel seeds
- 1/2 tsp. ground sage
- 8oz cremini mushrooms, sliced
- 1 tbsp. liquid aminos (use coconut aminos to be soy-free)
- 1 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/2 tsp. liquid smoke
- Salt and black pepper to taste
- 1 tbsp. vegan butter (soy-free if necessary)
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp. Hungarian paprika (or regular paprika)
- 3lb (48oz) red potatoes, chopped into 1-inch cubes
- 1 1/2 cups low-sodium vegetable broth
- 1/2 cup chopped fresh parsley
- Vegan sour cream (soy-free if necessary), optional
Instructions
- Preheat the oven to 200°F.
- In a large shallow saucepan or Dutch oven, heat the olive oil over medium heat. Cook until the fennel seeds and sage are fragrant, 2 to 3 minutes.
- Cook for 1 minute after adding the mushrooms. Combine the liquid aminos, thyme, and oregano in a mixing bowl. Cook for 7 minutes, or until the mushrooms are tender and browned and the liquid has evaporated.
- Combine the liquid smoke, salt, and pepper in a mixing bowl. Place the mushrooms on the baking sheet that has been prepared. Roast for 30 minutes, or until step 7 is completed, whichever comes first.
- Melt the butter in the same pan you used to cook the mushrooms while they roast. Sauté the onion until it is translucent. Cook for another 1 to 2 minutes, or until the garlic is fragrant. Cook for 1 minute after adding the paprika.
- Combine the potatoes and broth in a mixing bowl. Bring to a boil, then lower to a low heat and cover. Cook, stirring occasionally, for 15 to 20 minutes, or until the vegetables are tender.
- Combine the mushrooms and parsley with the potatoes. If necessary, season with additional salt and/or pepper. Serve immediately with vegan sour cream on top (if using). Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
