By Brigette Dumais

I had the pleasure of cooking and eating Sunflower Family brand “Sunflower Mushroom Stew.” The stew is perfect for busy vegans because it was simple to make and it took just under twenty minutes to prepare. Additionally, the stew is great for broke and frugal vegans, as I was able to get several meals out of it.

There is a suggested recipe on the box, which I embellished a bit to fit my personal taste preferences. First, I sautéed mushrooms and onions with fresh sage. I used more mushrooms than the box recipe calls for because I enjoy chunky stew. Next, I added two cups of water and two cups of coconut milk to the sauté mixture to make it creamy. Then I sprinkled in a Tablespoon of nutritional yeast. Finally, I added the sunflower and spice mix and stirred it all together. I then kept it on the heat for about ten minutes so the flavors could mix. Once everything was blended, I garnished the stew with fresh parsley. For my first meal, I ate the stew as a soup on its own. The next day I mixed the leftover stew with rice, which is why I was able to get so many servings out of it.

Before this, I had never had or thought to add sunflower to anything other than putting sunflower seeds on salads and occasionally cooking with sunflower oil. I am glad I had the opportunity to taste the unique flavor of sunflower in this stew! I’ll definitely be making “Sunflower Mushroom Stew” again in the future.

To order this product online, see:
https://www.sunflowerfamily.us/product/mushroom-stew/