Vegan Winter Stew Food

VEGAN STEW

Steps:

• Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
• Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
• Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
• Add the all purpose flour and stir it in.
• Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
• Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
• Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
• Serve as is or with basmati rice.

VEGAN WINTER STEW

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.