Description
This is a “meaty” brothy rendition of a Friday night brisket made completely vegan. Caraway seeds and fennel give the broth a depth and complexity.
Ingredients
Units
Scale
For the stew:
- 2 cups thinly sliced shallots
- 2 cups thinly sliced fennel
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon caraway seeds
- 1 teaspoon salt, several dashes of black pepper
- 1/2 cup green lentils
- 1 25 ounce can crushed tomatoes or better yet, crushed fire roasted tomatoes
- 3 cups vegetable broth
For the portobellos:
- 6 portobello mushrooms stems removed
- Salt and pepper to taste
For the rest of the bowl:
- Mashed potatoes – 6-8 medium potatoes peeled, cut, boiled until fork tender. Drain and mash with plant milk and a little bit of salt.
- 4 cups of steamed kale
- Drizzle of thick balsamic vinegar
Instructions
- Make the stew: preheat a 4-quart pot over medium heat. Sauté shallots and fennel with a pinch of salt. Add vegetable broth to the pan if it starts to stick. Add garlic, thyme, bay leaves, caraway seeds, salt and pepper and sauté for 1 minute or more, until golden and aromatic.
- Add the lentils, tomatoes, and vegetable broth. Cover pot and bring to a boil. Continue to cook for about 40 minutes, stirring occasionally, until the lentils are tender.
- Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Arrange them with the trimmed stem side up. Sprinkle with salt and pepper. Roast until tender and juicy, 18-22 minutes.
- Prepare the mashed potatoes.
- To assemble bowls line with a layer of steamed kale, drizzle of a thick balsamic, layer of mashed potatoes, ladle of stew over potatoes, then sliced portobello.
Notes
You can certainly slice the Portobellos up and put them into the broth but I like it layered, as shown.
