Tired of eating the same foods over and over again? If you are like me, then you are always looking for new ways to create delicious food. Using other sources of protein, in this case textured sunflower protein from sunflower seeds, is an innovative and health-conscious way to eat more sustainably. The flavor profile of this earthy mushroom stewy is extrodinary! It tastes best with noodles in my opinion, however, you can dish it up with whatever you’d like!
Yields 4 servings
2.6 oz. organic sunflower haché + seasoning blend
1 Tbsp. avocado oil
1 large onion, diced
1 medium shallot, diced
1 garlic clove, minced
1 Tbsp. white oak sherry vinegar
8 oz. baby Bella mushrooms or cremini, diced
2 Tbsp. fresh parsley, minced
1/2 tsp. fresh thyme, minced
4 cups vegetable broth
- In a pot on medium-high heat, add the oil, onions, and shallots. Sauté for 5-7 minutes, add the garlic, and sauté for an additional 2 minutes. Add the mushrooms and turn to high heat.
- Deglaze the pan with the sherry vinegar and give a good stir for a minute or so. Add the vegetable broth, thyme, parsley, salt and pepper to the stew. Bring to a boil and reduce heat to simmer.
- Cook for 10 minutes to allow flavors to meld together.
- Serve with choice of noodles, potatoes, or quinoa.
Chef’s tip: You can always add Siracha to spice things up!