Wild Mushroom Oxtails With Butter Beans
The beefy Caribbean classic gets a vegan makeover thanks to umami-rich and satisfyingly meaty mushrooms.
SERVES 4
For the oxtails:
4¼ cups vegetable broth, divided1 tablespoon maple syrup2 tablespoons liquid aminos1½ tablespoons¼ teaspoon salt¼ teaspoon black pepper2 tablespoons garlic powder2 teaspoons allspice3 cups mixed wild mushrooms, stems removed, separated from clusters if needed3 tablespoons grapeseed oil1 cup yellow onion, diced¾ cup chopped scallions, divided3 cloves garlic, minced2 medium carrots, diced½ Scotch bonnet pepper, seeded and minced4 fresh thyme sprigs2 tablespoons ketchup2 teaspoons cornstarch1 (15-ounce) can butter beans, drained
