EAT TO LIVE! Alkaline Electric Mushroom Stew


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 so hot.


  1. Add all ingredients and seasonings to slow cooker and mix well.
  2. Cook on high heat for about 3 hours, stirring every hour.
  3. If you want to cook on a stovetop, cover, bring contents to a boil then simmer on low for an hour stirring occasionally.
  4. Serve and enjoy!

source: Ty’s Conscious Kitchen


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