It’s Meatless Monday at Rollin’ Oats!
This week’s Meatless Monday recipe is sure to satisfy the beer lovers (or not) in us all. No, really, Guinness is one of the main ingredients! It is only a recipe for the heartiest of appetites! Now, if you want to make your bellies happy right now, come Rollin’ In to the Oats Cafe for one of our Meatless Monday specials! Click on the cafe link to see our specials of the day!
(vegan, dairy-free, nut-free)
1 Tablespoon olive oil
3 celery stalks
3 (small) onions
1 lb. button mushrooms, cleaned
3 lb. russett potatoes, peeled
3 large carrots, peeled
1 Tablespoon corn starch or flour
1 11.2-ounce bottle of Guinness
1 teaspoon mustard
1 Tablespoon Better than Bouillon vegetable base
2 Tablespoon tomato paste
1 bay leaf
1 teaspoon black pepper
1 teaspoon paprika
4 cups water
2 teaspoons sugar
1 teaspoon salt
Finely chop celery, 2 of the onions and 4 mushrooms. Heat olive oil in a large soup pot and add chopped vegetables. Cook until softened and beginning to brown, about 10 minutes.
Meanwhile, chop the remaining onion, potatoes and carrots into large chunks. Set aside.
Add corn starch to the softened mixture and stir to coat. Cook for 2 minutes. Pour in Guinness and scrape up any browned bits from the bottom of the pan. Add the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered until all vegetables are fork-tender, about 45 minutes.
*recipe adapted from http://www.thekitchn.com