Thick Hearty Root Vegetable Vegan Stew Food

VEGAN STEW

Steps:

• In a large heavy pot or dutch oven, heat 6 tablespoons of olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
• Add the onions, carrots and celery to the pot, along with the garlic, thyme, rosemary and bay leaves. Cook, stirring occasionally, until the leeks start to brown.
• Add the mushrooms and turnips or rutabaga. Pour in the wine and Worcestershire sauce and reduce the heat to low. Stir in the potatoes and cover the pot.
• Make the roux: In a measuring cup, heat the broth in the microwave until it's hot. Heat 3 tablespoons of olive oil in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the roux starts to darken, about 4-5 minutes. Gradually add the hot broth while whisking. Add the vinegar, molasses paprika and a dash of tabasco and whisk until smooth. Stir the roux into the stew.
• Simmer the stew, uncovered, until all the vegetables are tender, about 1 hour. If you feel the liquid is evaporating too quickly, you can cover it for a while. Season to taste with salt and pepper. Serve with mashed potatoes or crusty bread and sprinkle with parsley.

HEARTY VEGETABLE STEW

Steps:

• Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2 minutes.
• Add the flour slowly while stirring the vegetables to coat them with it. Once all of the flour is added, cook for about 1 minute while constantly stirring. Very slowly add the white wine and vegetable broth, about 1/4 cup at a time, stirring continuously so that the liquid and flour are incorporated with no lumps.
• Stir in the potato, sweet potato, tomato paste, soy sauce, nutritional yeast, liquid smoke, and marmite. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until vegetables are tender and stew is thickened, 20-30 minutes.
• Stir in the frozen peas and red wine vinegar, and cook for another 5 minutes or until peas are warm. Season to taste with salt and pepper, and additional vinegar if desired. Serve hot.

THICK, HEARTY ROOT VEGETABLE VEGAN STEW

Steps:

• Peel all vegetables before starting recipe, putting shavings in a stock pot with 6c water and some salt-to-taste to make the stock (or use your stock of choice).
• Once the peeling is done, chop vegetables in order of need, which should kindof work with the cooking times. Heat oil in a large soup pan. add onions, carrots and celery. Cook at medium high heat for at least 10 minutes, stirring regularly.
• Add mushrooms. Cook another 10-20 minutes, stirring regularly. At the height of the mushrooms' releasing their moisture, add almond flour and cook 2-3 more minutes.
• Stir in cubed root vegetables, enough stock to cover them, herbs and salt. Bring to boil, reduce heat, cover and simmer 30 minutes.
• Remove herb stems and bay leaf. Immersion blender for about 30 seconds (or take out 2 cups and use the blender). Taste test to adjust salt. Add swiss chard and white pepper to taste. simmer 10-20 minutes more.
• If you're not vegan, my husband loves adding parmesan cheese to the final product. He also adores swiss chard stems washed, cut, tossed in oil, sprinkled with parmesan and baked at 400 for 15-20 minutes.

HEARTY VEGETABLE STEW

Steps:

• Heat oil in a large, heavy saucepan over medium heat.
• Add onions, garlic, carrots, celery, and mushrooms.
• Cook 10 minutes, stirring frequently.
• Add small amounts of water, if necessary, to prevent sticking.
• Add remaining ingredients, except flour, 1/4 cup water, and wine.
• Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
• Stir occasionally while cooking.
• In a small bowl, gradually stir flour into 1/4 cup water until smooth.
• Add to stew, along with wine.
• Cook, stirring, 5 more minutes.
• Remove and discard bay leaf before serving.