VEGAN WINTER STEW RECIPE | EPICURIOUS
This vegan stew with mushrooms, sweet potato, canned tomatoes, and carrots is a rich and cozy winter dinner idea for vegetarians and meat-eaters alike.
Provided by Rachel Ama
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.
- Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.
- Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.
VEGAN WINTER STEW RECIPE | EPICURIOUS
This vegan stew with mushrooms, sweet potato, canned tomatoes, and carrots is a rich and cozy winter dinner idea for vegetarians and meat-eaters alike.
Provided by Rachel Ama
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.
- Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.
- Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.
59 RIDICULOUSLY EASY CAKE RECIPES FOR BEGINNERS | EPICURIOUS
19/05/2020 · Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Facebook Twitter
From epicurious.com
From epicurious.com
See details
59 RIDICULOUSLY EASY CAKE RECIPES FOR BEGINNERS | EPICURIOUS
19/05/2020 · Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Facebook Twitter
From epicurious.com
From epicurious.com
See details