Alkaline Electric Mushroom Stew ♥
This recipe makes about 4-6 servings.
3 cups portabella mushrooms, chopped
2 cups aquafaba (chickpea brine)*
2 cups spring water
1 cup cooked garbanzo beans
1 cup kale, chopped
1 cup white onion, chopped
1/2 cup red onion, chopped
1/2 cup orange peppers, chopped
1/2 cup green peppers, chopped
1/2 cup butternut squash , chopped
2 plum tomatoes, chopped
2 tbsp grapeseed oil
2 tsp onion powder
2 tsp sea salt
1 tsp oregano
1 tsp savory
1 tsp basil
1 tsp sage
1/2 tsp thyme
1/2 tsp cayenne powder**
1/2 tsp ginger powder
1/2 tsp crushed red pepper**
Slow Cooker (optional)
*Use 4 cups of spring water instead if you do not have any aquafaba.
**This stew can be spicy, so you can omit one of these spices if you don’t want it spicy.
- Add all ingredients and seasonings to slow cooker and mix well.
- Cook on high heat for about 3 hours, stirring every hour.
- If you want to cook on a stovetop, cover, bring contents to a boil then simmer on low for an hour stirring occasionally.
- Serve and enjoy!
source: Ty’s Conscious Kitchen