Smokey Portobello Casserole
This hearty and flavourful casserole combines the earthy richness of portobello mushrooms with the smoky depth of liquid smoke. Packed with chunky vegetables, creamy potatoes, kidney beans, fresh herbs, and a touch of Marmite, it's the perfect comforting vegan dish with a unique, smoky twist.
Ingredients
- 450 grams portobello mushrooms cleaned and roughly sliced
- 1 large brown onion diced
- 2 celery sticks diced
- 2 carrots diced
- 3 cloves garlic minced
- 4 tbsp cornflour (cornmeal)
- 4 cups vegetable stock
- 800 grams potato cut in chunks
- 100 grams kumara (sweet potatoes) cut into chunks
- 1 can kidney beans
- 2 tbsp fresh thyme finely chopped
- 2 tbsp rosemary finely chopped
- 2 tbsp tomato paste
- 2 tbsp nutritional yeast
- 2 tsp marmite
- 2 tsp liquid smoke
- pepper
Instructions
- In a large pot add a small amount of vegetable stock and saute the onion and garlic
- Add the mushroom and cook for five minutes, browning and softening the mushroom.
- Add a little more stock if needed, and then add in the celery and carrot and cook until tender.
- Now add in the rest of the stock and the potatoes, thyme and rosemary. Bring to a bowl then simmer until the potatoes are soft but still uncooked.
- Stir in the tomato paste and nutritional yeast, Marmite and kidney beans.
- Take ¼ cup of cold water and stir in the cornflour, when dissolved slowly add it to the casserole stirring it through to thicken. Simmer for 20 minutes until all vegetables are tender.
- Remove from heat and add the liquid smoke and pepper for taste.
- Enjoy!
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