2 Tbsp flour (I used oat flour which I creat in the blender from rolled oats)
1/4 cup balsamic vinegar
2 Tbsp soy sauce, or tamari for gluten free
1 lb yellow potatoes, halved if very small, or cut into big chunks
1 cup split red lentils, uncooked
1 (15 oz) can tomato sauce
3 cups vegetable broth; (I make my own from veggie scraps kept in the freezer)
I adding 1-2 more cups at the end to make it soupy, rather than a thick stew.
2 bay leaves
Salt & Pepper to taste, optional
Parsley, for garnish
Surprisingly, this delicious vegan mushroom stew–labeled “A cozy comfort food”, came from the Costco Connection magazine. It was tucked into a thin strip on the page, just below a photo of a burley guy proudly holding a huge skewer of roasted chickens. Our neighbors shared the recipe and its source, telling us “it was delicious!” And it is! I copied the recipe as is (but left out the oil), though I note that I added more broth to make it more like a soup which, I prefer.
With a salad and crusty bread, this makes a perfect supper.
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