Dinner/ Meat Replacement/ Vegetarian

Mushroom Stew with Pulled Oats

Yey, autumn is here! I took a whole month off from posting recipes in September, because I needed some time and space. Space to figure out in which direction do I want to go with this page and time to think about new recipes and try out new tastes. And by far, the most exciting, delicious, new discovery is Pulled Oats. As you might know me and Daan have been trying to transform our favorite dishes into vegetarian or vegan alternatives and it is super exciting when we find a product that helps us achieve the result that we crave for. In this case, we wanted to obtain something similar to a Belgian Beef Stew that we both fell in love with when we visited Ghent last year, and I have been trying to nail it for a while now: the taste was great, but the texture was just not really on point, so I needed something that tied it together and made it velvety and thick, but still with a good bite to it.

And my friends, my fellow food lovers, the solution for the perfect vegetarian stew that resembles beef stew is right here, in the form of Pulled Oats. Paired with red wine, caramelized onion, chestnut mushrooms and vegetable broth this new type of protein is exactly what I was looking for and it gave my stew the texture that I was really trying to obtain. You can read more about the company and their products here and please do let me know if you give it a try!

Mushroom Stew with Pulled Oats

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By Adriana Serves: 2
Prep Time: 15 Cooking Time: 30 Total Time: 45

Looking for a vegetarian alternative to the famous Belgian Beef Stew? The secret is a new type of vegan protein and it is here to take the world by storm!

Ingredients

  • 1 pack of Pulled Oats (179 gr.)*
  • 450 gr chestnut mushrooms
  • 30 gr. butter
  • 15 ml olive oil
  • 2 medium onions
  • 4 cloves of garlic
  • 100 ml red wine
  • 1/2 tsp thyme
  • 1 tbsp tomato paste
  • 1 cup vegetable broth
  • 1 tbsp all purpose flour
  • salt & pepper to taste

Instructions

1

Get yourself a big pot and start chopping. Dice the onion finely, chop the garlic, and cut the mushroom in thin slices or thin pieces.

2

Melt the butter and sautee the onion and the garlic until translucent.

3

Top with pulled oats and let the mixture cook until the onions become golden-brown.

4

Add the mushrooms and the flour and cook for 2-3 minutes, until the vegetables get a bit stuck to the pan, then top with tomato paste, red wine and vegetable broth.

5

Use a spatula to deglaze the pan (getting all those brown pieces of goodness off the bottom of the pan), add the thyme on top, and cover with a lid.

6

Cook on low fire for approx. 30 minutes.

7

If your sauce is too thin, put the fire on high and mix for 2-3 minutes until you obtain the desired thickness.

8

Serve with French Fries or Mashed Potatoes and enjoy with a glass of red wine, the same that you used for cooking preferably.

Nutrition

  • 415 Calories
  • 31.1g Carbohydrates
  • 21g Fat
  • 27g Protein

Notes

* if you cannot find Pulled Oats in your country, replace it with 150 gr. of cooked split red lentils and add it to the dish in the last 5 minutes of cooking.

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