Vegetable Stew with Shiitake Mushrooms
Total Time
40 mins
Course:
Entrées, Side Dish
Servings: 8 portions
Ingredients
- 1 onion chopped
- 1 bell pepper cut into medium size cubes
- 1 eggplant cut into medium size cubes
- 1 zucchini cut into medium size cubes
- ¾ cup of sweet potato cut into small cubes
- ¾ cup of regular potato cut into small cubes
- 5 Oz of sliced mushrooms
- ¾ cup of fresh green peas
- 1 cup of diced tomatoes
- 1/3 cup of Coconut Aminos Teriyaki sauce
- ¾ cup of minced parsley
- ½ cup of dried sweet cranberries
- Salt and pepper to taste
- 3 cloves of pressed garlic
Instructions
-
Place a large size skillet on the stove over medium heat.
Add extra virgin olive oil.
Put onions, mushroom, eggplant and bell pepper into the skillet and sauté them until golden color. Stir occasionally.
Add potatoes and zucchini to the skillet and cook until potatoes are tender and slightly browned. Stir every 5 min.
Add green peas, parsley, tomatoes, cranberries, garlic, Coconut Aminos Teriyaki sauce, salt and pepper to skillet.
Put the lid on and let it cook for approximately 6 -7 min.