By Suzanne Boothby
This hearty vegan stew replaces beef with chunky pieces of portobello mushrooms and sweet potatoes to satisfy even the hungriest of appetites. Green peas offer a source of vegetarian protein while fresh herbs like parsley, which is rich in both vitamin C and folate, and rosemary round out the dish and bring the flavor. Serve this on a cold, rainy night or make it to enjoy warm lunches throughout the week.
Coconut oil – olive oil or vegan butter
Portobello mushroom – white button, shiitake or omit if you are allergic
Sweet Potato – butternut squash, white potato
Fresh Herbs – dried herbs (halve the amount as dried herbs are more potent)