Hearty Vegan Mushroom Stew

This soul-satisfying stew is loaded with fiber and flavor, low in fat and a snap to put together. A hit of liquid aminos give this dish a rich, meaty flavor and a nutrition boost.

PREP TIME: 10 minutes
COOK TIME: 25 minutes

16 ounces mushrooms of your choice, brushed cleaned and cut into large pieces
5-6 Yukon Gold potatoes, washed and cut into large dice
2 large carrots, washed and sliced into 1/4" rounds
1 yellow or white onion, chopped
1/2 cup corn kernels (fresh or canned)
4 cloves garlic, minced
1 bay leaf
4 tablespoons olive oil
1 1/2 quarts vegetable stock (we like Kitchen Basics brand)
1 tablespoon Bragg's liquid aminos
Salt and pepper, to taste

Heat a large dutch oven or stock pot to medium-high. Add olive oil and onions. Sauté onions until they are beginning to soften, about 3-4 minutes. Add mushrooms and continue to cook until mushrooms begin to brown on the edges, about 6-8 minutes. Add garlic and sauté for another two minutes.

Add stock, potatoes, carrots, bay leaf and liquid aminos. Bring to a boil, then reduce heat to medium and simmer until potatoes and carrots are fork-tender, about 10 minutes. Remove from heat and discard bay leaf. Add corn kernels and season with salt and pepper to taste.