Mixed Beans and Root Vegetable Stew - Forks Over Knives

Ingredients

• 1 onion, cut into ¼-inch dice
• 1 rutabaga, peeled and cut into ½-inch dice
• 2 parsnips, peeled and cut into ½-inch dice
• 1 carrot, peeled and cut into ½-inch dice
• 5 ounces mushrooms, cut into ½-inch dice
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 4 cups vegetable broth
• 2 (15-ounce) cans kidney beans, rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 2 tomatoes, cut into ½-inch dice
• ¼ cup tomato paste
• 2 chipotle chilies (whole pods)
• 1 tablespoon nutritional yeast
• ¼ teaspoon cinnamon
• ¼ cup lemon juice
• sea salt
• ground black pepper
• 2 tablespoons parsley, finely chopped, divided