Creamy Vegan Mushroom Stew With Farro And Kale
Method:
Soak the cashews for at least 2 hours, then drain. Heat a large soup pot over medium heat, add the olive oil and sauté the diced onion until translucent and very soft, about 5 minutes. Add the rosemary and garlic and stir for 30 seconds. Add the sliced mushrooms and let them sit a minute between stirs for about 3 minutes, seasoning with pepper and then salt once they glisten. Cook until tender, about 3 more minutes. Stir in the balsamic vinegar. Transfer a third of the mushrooms to a blender with the cashews, miso, nutritional yeast and 2 cups of stock, and blend until smooth. Add the remaining stock, the cooked farro and the mushroom cream to the pot. Bring to a boil and simmer uncovered for 10 minutes. Add the kale and simmer until wilted, 3-4 minutes. Adjust seasoning and serve hot.
Ingredients:
- olive oil 2 (tbsp)
- yellow onion 1 (pieces)
- fresh rosemary 1 (tbsp)
- garlic 3 (cloves)
- champignon 454 (g)
- salt 1 (pinch)
- black pepper 1 (pinch)
- balsamic vinegar 1 (tbsp)
- cashews 0.5 (cups)
- white miso 1 (tbsp)
- nutritional yeast 1 (tbsp)
- vegetable stock 4 (cups)
- farro 2 (cups)
- kale 2 (cups)
