• 25
    min
    Prep Time
  • 40
    min
    Cook Time
  • 65
    min
    Ready in

  • per
    Yield
  • 320
    cal
    Calories
  • User Review:
    0
  • User Rating:

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:

  1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until translucent.
  2. Add the mushrooms and cook until they start to release their juices.
  3. Incorporate the carrots and potatoes, stirring to combine.
  4. Pour in the vegetable stock and bring to a boil. Reduce heat to a simmer.
  5. 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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