This ultimate vegan stew is a savory dish perfect during the winter season. It is a delicious combination of seared veggies in a vegan stock seasoned with herbs and spices. You can add potatoes, bell peppers and green onions for added color and flavor.
Ingredients:
• 200 grams mushrooms (halved)
• 600 ml tomato passata
• 1 large aubergine (chopped)
• 2 bay leaves
• 2 thyme sprigs
• 2 rosemary sprigs
• 6 cloves garlic (minced)
• 5 carrots (unpeeled and chopped)
• 500 ml mushroom vegetable stock (vegan)
• 1 tbsp marmite or miso paste
• handful of small red onions (peeled)
• 1-2 tbsp olive oil (for sauteeing)
• salt to taste
• black pepper to taste
• 2 tbsp all-purpose flour
• 2 tbsp soy sauce
• 1 tbsp liquid smoke (optional)
• a splash of red wine (vegan, optional)
Instructions:
Set an oven-proof pot over medium-high heat.
Add some olive oil and heat it.
Add a handful of peeled small red onions into the pot.
Let it cook until onions brown and has caramelized.
Once done, remove the onions from the pot.
Transfer to a plate and set aside.
In the same pot, add chopped carrots.
Stir and cook until carrots are tender.
Once done, remove from the pot.
Transfer to the same plate as the onions.
In the same pot, add chopped aubergine.
Season with salt to taste.
Stir and cook until brown and tender.
Once done, remove from the pot.
Transfer to the same plate with the onions and carrots.
In the same pot, add halved mushrooms.
Stir and cook until brown and tender.
Once done, remove from the pot.
Transfer to the same plate with the rest of the veggies.
Set aside.
In the same pot, add minced garlic.
Saute until fragrant.
Add all-purpose flour.
Stir and cook until well combined.
Pour a splash of vegan red wine.
Stir and cook until thick.
Add bay leaves, thyme sprigs and rosemary sprigs, then stir.
Add tomato passata, mushroom vegetable stock and marmite.
Season with liquid smoke, soy sauce and black pepper to taste.
Stir to combine.
Add the seared veggies set aside earlier.
Stir for a minute.
Cover the pot.
Place it inside the oven at 190 C.
Let it bake for an hour or until carrots soften.
Once done, remove from the oven.
Transfer to a serving bowl.
Serve and enjoy!
Tips and ideas:
You can also cook this on a stovetop over medium-high heat until veggies are soft.
Images – https://www.youtube.com/watch?v=8zGGTkiuJm4
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