Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 16 oz. baby bella mushrooms, sliced
- 2 teaspoons dried oregano
- 2 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon balsamic vinegar
- 32 oz. vegetable broth
- 1 (13.5 oz.) can full-fat coconut milk
- 3 tablespoons corn starch
- 1 tablespoon fresh chopped parsley + more for garnish
- Kosher salt
- fresh cracked pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion along with a couple pinches of salt and pepper. Cook for 4 minutes, stirring frequently.
- Add garlic, oregano, sage, thyme, and a pinch of salt and pepper and cook for 1 minute.
- Add balsamic vinegar and deglaze the pot, scraping all the yummy bits off the bottom of the pot.
- Then add mushrooms and a large pinch of salt and pepper.
- Cook for about 4 minutes, stirring occasionally.
- Then add veggie broth and coconut milk. Reserve some coconut milk for garnish if desired.
- Dissolve cornstarch in 3 tablespoons of COLD water and add the slurry to the pot as well. Add a couple pinches of salt and pepper.
- Stir to combine and bring to a simmer over medium high heat
- Reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Stir in fresh parsley and season to taste with salt and pepper. Garnish each bowl with a drizzle of coconut milk and a sprinkle of fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 211
- Sugar: 3.9 g
- Sodium: 369.8 mg
- Fat: 17 g
- Saturated Fat: 13.2 g
- Carbohydrates: 14.8 g
- Fiber: 1.3 g
- Protein: 3.8 g
- Cholesterol: 0 mg
