Contents:
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound (about 450g) mushrooms, sliced (use a mix of your favorite varieties)
2 carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup all-purpose flour
4 cups vegetable broth
1 cup plant-based milk
Pepper and salt to taste
1/4 cup nutritional yeast
Chopped fresh parsley for garnish
Instructions:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes transparent.
Add the chopped garlic and cook for another 1-2 minutes until fragrant.
Mix sliced mushrooms, carrots and celery. Cook for about 5-7 minutes until the vegetables begin to soften.
Sprinkle the dried thyme and rosemary over the vegetables and stir to combine.
Sprinkle the flour over the mixture and mix well to coat the vegetables.
Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Add plant-based milk, salt and pepper. Bring the stew to a boil.
Reduce heat to low and simmer for 15-20 minutes until stew is thickened and vegetables are tender.
Stir in nutritional yeast (if using) for added depth of flavor.
Adjust the spice according to your taste.
Serve the creamy vegan mushroom casserole hot, garnishing it with freshly chopped parsley.