• Daniel Welstead

Wild Mushroom Moroccan Stew

Makes 4: 350 Calories Per Serving



Ingredients:


3 Tins / 1 Pint Tinned Chopped Tomato

1 Cup Chopped onions

3 Cups wild dried mushrooms

1 Yellow pepper chopped

2 TBSP Dried Cranberries

1 TBSP Chopped Garlic

1 TBSP Moroccan spices

1 TSP Smoked Paprika

1 TBSP Mixed Herbs

1 TBSP Vinegar

1 TBSP chopped dates

Pinch of Salt and Pepper


Method:


Put everything in one saucepan, mix well, bring to the boil and then simmer on a low heat for 2 hours.


How easy is that! Serve it with some fresh greens. Enjoy!


Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks

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