Health on a Plate

BROWN MUSHROOMS STEW

Feel free to use any kind of mushrooms in this recipe. Enjoy.

Ingredients

1 package of brown mushrooms 

3 bell peppers (red, green and yellow)

1 large onion, chopped

1 medium carrot, diced 

1 tbsp of tomato paste 

2 medium fresh tomatoes 

1 tbsp of olive oil 

1/2 garlic and ginger powder 

1 tsp of paprika 

1/2 tsp of fennel seeds

Handful of fresh coriander leaves 

1 and half cup of water 

1 tbsp of chickpea flour mixed with 3 tbsp of water (to thicken the stew)

Wash the mushrooms well and set aside 

Do no slice. But if you wish you can slice them. 

In a saucepan, add 1 tbsp of oil (do not heat oil) add onion, carrot, bell peppers, fresh tomatoes and tomato paste. Cook stirring occasionally for 2 to 3 minutes or until the tomatoes are soft. Add water, mushrooms (as whole as they are) and the flour mixture. Reduce the heat, cover the pan and let it cook for 5 to 10. Now add paprika, and the rest of aromatic herbs and fresh coriander leaves. Stir everything together very well. Remove from the heat and serve over whole wheat pasta, spaghetti, brown rice or anything you want. Enjoy

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Dorcas Luboya

Vegan foodie

Hi I’m Dorcas Luboya, I am a qualified health educator.

And thank you for stopping by. Here you will find a collection of healthy and delicious plant-based recipes.

To me cooking is a ministry on its own. Ministering to people is not only preaching, I minister to people through the healthful cooking work.

Dorcas Luboya

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