-
25
minPrep Time -
40
minCook Time -
65
minReady in -
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:summer,fall
- Cuisines:
- Courses:dinner
Recipe Description
Reimagining the traditional Mongolian Boodog with a vegan twist, this recipe delivers a hearty and flavorsome mushroom stew, capturing the essence of the original dish while adhering to plant-based principles. Boodog, traditionally prepared with meat cooked with hot stones from the inside, is a unique culinary experience from Mongolia. In this vegan version, we use a variety of mushrooms to mimic the texture and depth of flavor of meat, combined with root vegetables and a rich array of spices to bring warmth and complexity. The dish is slow-cooked to perfection, allowing all the flavors to meld together beautifully, resulting in a comforting and satisfying meal that pays homage to its Mongolian roots while being completely cruelty-free.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 500g mixed mushrooms, roughly chopped
- 2 large carrots, diced
- 2 potatoes, cubed
- 1 liter vegetable stock
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley, for garnish
Steps:
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until translucent.
- Add the mushrooms and cook until they start to release their juices.
- Incorporate the carrots and potatoes, stirring to combine.
- Pour in the vegetable stock and bring to a boil. Reduce heat to a simmer.
- Season with smoked paprika, cumin, salt, and pepper. Cover and let simmer for 30 minutes, or until the vegetables are tender.
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