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.
3 carrots, peeled and sliced diagonally into 1cm (½in) slices
4 shallots, peeled and halved
300g (10½ oz.) oyster mushrooms (or use shiitake mushrooms)
2 bay leaves
6 fresh thyme sprigs
2 Tbsp. all-purpose flour
250ml (9 fl oz.) red wine
1 x 400g (14oz) can tomatoes
150g (5½ oz.) sweet potatoes, peeled and roughly cubed
500ml (18 fl oz.) vegetable stock
1 Tbsp. brown rice miso paste
Sea salt and freshly ground black pepper
Handful of fresh curly leaf parsley, roughly chopped, to serve
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.
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