2 onions, diced
3 portobello mushrooms, largely diced
1/2 lb. of carrots, cut into 1 inch pieces
2 lbs. of fingerling potatoes, cut into 1 inch pieces
1 tbsp. olive oil
4 tbsp. Earth Balance
4 cloves of garlic, chopped
1/2 tsp. dried thyme
3 cups of vegetable broth
3/4 cup red wine
1 tbsp. tomato paste
a handful of fresh parsley and chives to garnish
Saute the onions, carrots and potatoes in the olive oil and Earth Balance in a large pot for about 20 minutes on medium. Add the vegetable broth, wine, thyme, garlic, and tomato paste and softly simmer for about an hour or until the vegetables are soft and the house smells amazing.
Serve warm with a hearty crusty bread.
Courtesy of http://lesliedurso.com/2013/03/vegan-irish-stew/