Jamaican Brown Stew Mushrooms with Butter Beans
[Vegan]

For Browning the Mushrooms:

1. Add your olive oil to a frying pan or wok and allow it to heat up.
2. Add the crimini mushrooms to your pan and allow that to sizzle for 2-3 minutes.
3. Add 1/4 cup of soy sauce to the pan with a little sea salt.
4. Allow the mushrooms to cook for about 5 minutes uncovered then add 1 tablespoon of maple syrup to the pan.
5. Continue to sauté until the mushrooms become charred, about 2-4 more minutes on medium to high.

For Making the Brown Stew Sauce:

1. Add your olive oil to the pan and allow it to warm up.
2. Add your onions along with your grated ginger, crushed garlic, your scotch bonnet pepper, and the carrots.
3. Add your jerk seasoning to the pan along with your garlic powder and allspice.
4. Add the rinsed and drained butter beans to the pan, your vegetable bouillon paste, and the spelt flour. Stir to combine the flour really well before adding the remaining ingredients.
5. Add the“no-soy” soy sauce to the pan, your tomato paste, sea salt, and ground black pepper.
6. Next, add your water, your maple syrup, and your apple cider vinegar. Then, stir the pot and start to scratch the brown crust off the bottom of the pan.
7. Finally, add your green bell peppers, the charred mushrooms, and the fresh thyme.
8. Taste it to make sure the sour versus sweet taste is to your liking then cover it and allow it to simmer for at least 5-7 minutes.