Ingredients
v
4 tbs vegan butter
a
4 tbs avocado oil
p
8 oz portobello mushrooms
s
8 oz shitake mushrooms
w
1 cup wild rice blend
r
2 - 3 ribs celery
o
1 14 oz can cannellini beans
c
1 carrot
l
½ large yellow onion
g
6 cloves garlic
v
6 cups vegan beef broth or vegetable broth
s
1 cup soy milk
c
1 cup coconut milk
c
¼ cup chickpea flour
v
1 tbs vegan Worcestershire
S
Salt
B
Black pepper
p
1 tbs poultry seasoning
s
1 tsp smoked paprika
o
1 tsp oregano
b
2 bay leaves
b
1 tbs balsamic vinegar
l
1 - 2 tbs lemon juice
Directions
1
Prep your veggies by dicing them or roughly chopping.
2
Melt 2 tbs vegan butter with 2 tbs avocado oil in a pot on medium heat.
v
4 tbs vegan butter
a
4 tbs avocado oil
3
Add the portobello mushrooms and shitake mushrooms and cook undisturbed for 8-10 minutes. Add 1 tbs of vegan Worcestershire, toss, cook for another 6-8 minutes and remove from pot.
p
8 oz portobello mushrooms
s
8 oz shitake mushrooms
4
Melt the last 2 tbs vegan butter with 2 tbs avocado oil in a pot on medium heat.
5
Add onions, celery, carrots and sauté for 5-7 minutes. Add minced garlic, poultry seasoning, smoked paprika, Oregano, salt, black pepper and cook for 1 minute.
6
Pour in chickpea flour and cook for 1 more minute while stirring.
7
Add the mushrooms, wild rice blend, broth, bay leaves and simmer covered for 45-60 minutes until rice is tender.
8
Add in cannellini beans, soy milk, coconut milk and let it cook on low for another 5 minutes.
v
6 cups vegan beef broth or vegetable broth
s
1 cup soy milk
c
1 cup coconut milk
9
Stir in the balsamic vinegar, lemon juice and enjoy!
b
1 tbs balsamic vinegar
l
1 - 2 tbs lemon juice
