Ingredients

The following ingredients have 4 Servings
  • 8 to 10 oz. white button mushrooms (or cremini), sliced
  • 1 Tablespoon low sodium tamari
  • 1 cup yellow onions, fine dice
  • 1 red bell pepper, fine dice
  • 1 Tablespoon minced garlic
  • 2 Tablespoon tomato paste
  • 1 – [ 14.5 oz. can ] petite diced tomatoes
  • 1 cup water
  • ½ cup vegetable broth *
  • 1/8 teaspoon baking soda *
  • 1 Tablespoon + 1 teaspoon nutritional yeast
  • 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed
  • 4 cups red skinned potatoes, unpeeled, small dice (1 ½ lbs. or about 5 or 6 medium)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onion flakes
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme leaves *
  • 1 teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • ½ teaspoon red pepper flakes
  • Chopped fresh parsley
  • Red pepper flakes
  • Vegan Parmesan Cheese

Instruction

  • Place the Spice/Herb Ingredients (except for the red pepper flakes and bay leaf) into a small bowl, mix together, set aside.
  • Boil the diced potatoes in a medium-sized stock pot with a sprinkle of sea salt until tender, about 12 to 15 minutes, drain, set aside.
  • In the meantime, place the sliced mushrooms into an enamel/ceramic lined or similar non-stick skillet with 1 Tablespoon tamari, sauté until the mushrooms release their water, approx. 5 to 7 minutes, then remove the mushrooms from the skillet and set them aside. In the same skillet, add the onions and red bell peppers to the skillet and sauté for approx. 7 to 9 minutes until they start to soften, then add the garlic and tomato paste, sauté for 2 minutes, then Spice/Herb mix sauté for one minute, stirring constantly.
  • Add the petite diced tomatoes, water, vegetable broth, and bay leaf to the skillet, increase the heat to a boil, then immediately lower to a simmer. Add an 1/8 teaspoon of baking soda, it will fizzle up, then calm down.
  • Stir in the nutritional yeast, sautéed mushrooms, and chickpeas; simmer for 5 minutes. Then add the cooked potatoes and red pepper flake, gently stir. Turn off the burner, but leave the skillet on the burner, gently push the potatoes down (be careful not to break open the potatoes) into the broth and allow to sit undisturbed for 5 to 7 minutes until the potatoes absorb the flavors.  Discard the bay leaf.
  • Serve with fresh chopped parsley, additional red pepper flakes, and Vegan Parmesan Cheese.