Creamy Mushroom and Roasted Tomato Tahini Stew

This recipe provides all of the evidence you will need that roasted tomato sauce, creamy tahini and chili powder are one dynamite combination! Toss in lots of vegetables, including oyster and shiitake mushrooms, and you’ve got a spicy, mouth-watering treat. The flavors are complex, warm, and perfectly balanced to satiate your appetite come lunch or dinner time.

– makes 8-10 bowls full

Creamy Mushroom and Roasted Tomato Tahini Stew. Photo © Talia Fuhrman.Ingredients

VEGETABLES
2 (15 oz) cans cannellini beans (can also use kidney or black beans)
1 large yellow or red onion, diced
5 cloves garlic, minced
1 carrot, diced
2 stalks celery, sliced
2 large handfuls raw spinach (about 5 oz)
1 red pepper, deseeded and chopped
1 cup oyster mushrooms
2 cups shiitake mushrooms

 

ROASTED TOMATO TAHINI SAUCE
2½ cups roasted tomato sauce
1 cup vegetable broth
½ cup tahini
1 tablespoon nutritional yeast
1 tablespoon Bragg’s liquid amino acids

SPICES
1 Tbsp chili powder
2 tsp smoked paprika
1 Tbsp onion powder
1 tsp ground cumin
1 tsp turmeric
½ tsp cayenne

OPTIONAL TOPPINGS
A few tablespoons ground chia seeds
Chopped fresh parsley or cilantro

Method

VEGETABLES
In a large pot, sauté garlic, onions and carrot in ¾ cup water on medium heat for five minutes, stirring often.

After 5 minutes, stir in celery, pepper, mushrooms and spinach. The spinach will take up lots of room, but it will wilt quickly and shrink substantially. Add ¼ cup more water, if necessary. After a few minutes stir in beans, mix all ingredients in the pot well, reduce flame to a simmer and cover pot while you prepare the sauce.

ROASTED TOMATO TAHINI SAUCE
Place all sauce ingredients in a high-powered blender together with all the spices. This will result in one totally delectable, snazzily spiced sauce that you will definitely enjoy if you are a fan of chili!

Pour the sauce into the pot and stir very well. Increase the flame back to medium heat and heat for another 15-20 minutes, stirring often.

Pour into bowls and garnish with desired toppings. If you have leftovers, you can store in the fridge for up to 4 days or in the freezer for a few weeks. You can prepare this on the weekend and have many yummy, home-cooked meals ready for eating during the busy week ahead!

Thank you to Talia Fuhrman ‘Love Your Body’.

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