Vegan Mushroom Farro Stew

About This Recipe:

If you are looking for a vegan dish that is stick to your ribs good and really filling, you have to try this mushroom farro stew. Even though it is vegan, this stew is super rich, creamy, and hearty. The mushrooms and red wine give the stew a deep savory flavor, and the farro naturally makes it nice and creamy.

This recipe is also great because it does not require a long simmer period. Once the farro is done, the dish is ready to serve so it is not a time intensive stew. I came up with this recipe because I love farro, but had only used it for grain bowls in the past even though it is so much more versatile than that. If you are okay with making this dish vegetarian instead of vegan, a splash of heavy cream at the end or a sprinkling of parmesan cheese on top would make it even better!

Enjoy!

Ingredients (4 servings)

-8 oz baby bella mushrooms, sliced
-1 small onion, diced
-1 cup celery, finely diced
-4 garlic cloves, minced
-1/2 tsp dried thyme
-1/4 cup red wine
-4 cups vegetable stock
-1 cup farro
-1/4 cup parsley, chopped
-Olive oil
-Salt and pepper

Instructions (45 minutes)

1. In a large dutch oven pot over medium high heat, sauté the sliced mushrooms for 5 minutes. Once they are well browned, transfer them to a bowl and set aside.
2. Add the onions and celery to the pot and cook for about 7 minutes until they are super tender. Then add in the garlic and dried thyme, and cook for another minute.
3. Pour in the red wine and cook off for about 5 minutes until it is reduced.
4. Pour in the vegetable stock, and bring the mixture to a boil.
5. Add in the farro and cook on low heat for 10 minutes. Season with salt and pepper.
6. Once the farro is cooked, add the mushrooms back into the pot, stir in the parsley, and serve.


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