Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, root vegetable stew with red wine (vegan). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Root Vegetable Stew with Red Wine (Vegan). Stewing autumn and winter root vegetables with red wine and nutmeg creates a hearty and flavorful dish great for when it's chilly. I used taro, carrots, sweet potatoes, potatoes, etc. for this recipe, but you can substitute any kind of.
Root Vegetable Stew with Red Wine (Vegan) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Root Vegetable Stew with Red Wine (Vegan) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have root vegetable stew with red wine (vegan) using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Root Vegetable Stew with Red Wine (Vegan):
- Get 4 cloves garlic
- Make ready 1 Leek or onion
- Get 2 Bay leaves
- Make ready 1 tsp grated ginger (optional)
- Get 1/2 tsp thyme
- Get 4 medium potatoes (or taro roots are good too!)
- Make ready 3 carrots
- Prepare 1 handful rutabaga (or sunchokes/Jerusalem artichokes)
- Get 2-3 small sweet potatoes and/or potatoes
- Prepare 1/4 tsp Nutmeg
- Take 1 cup Red wine
- Prepare 1 Tbsp Tomato paste
- Prepare 1 Tbsp Flour
- Prepare 1 cup Water
- Make ready to taste Salt & pepper
- Get 1 Tbsp Oil for sautéing, or more if needed
- Take to taste Parsley, chives, etc to garnish
Carrots and butternut squash - feel free to add more root vegetables if you like; Brown lentils; Red wine, balsamic vinegar and vegetable stock (replace wine with more stock for a slimming version) Rosemary to garnish; VEGAN STEW STEP BY STEP. Heat the olive oil in a large stock pan or soup pan over medium heat. My Hearty Vegetable Stew is vegan, easy, healthy, gluten free and delicious! Winter root vegetables and beefy mushrooms in a rich savoury broth simmered to perfection.
Instructions to make Root Vegetable Stew with Red Wine (Vegan):
- Prepare your carrots, potatoes and other veggies: Cut carrots into thumb-sized chunks. Peel potatoes/taro root and halve (or quarter if large). Cut any other veggies you might be using to the around the same size.
- Finely chop onion/leek, mince ginger if using, peel and crush garlic. Heat oil in a heavy pot and saute onion, ginger, garlic, bay leaves and thyme until onion starts to brown (10-12 minutes).
- Add in other vegetables to pot along with 1.5 tsp salt, pepper, and 1/4 tsp nutmeg. Cook for 5 minutes on medium.
- Turn heat to high and add 1 cup of red wine. Scrape up any onion bits from the bottom of pot. Cook until wine is reduced to half.
- Turn heat to medium and add flour and tomato paste.
- Cover and cook for 2-3 minutes.
- Uncover, add 1 cup of water and stir. Cook until liquid is reduced to half again.
- Turn to low so vegetables are just simmering. Cover with lid and simmer for 20-25 minutes. You should end up with a nice thick broth by the end! Add salt & pepper if needed, sprinkle on some chives or parsley and serve!
I've included a slow cooker option as well. Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed. Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Add in the olive oil, white wine and all the seasonings, salt though pepper.
So that’s going to wrap it up for this special food root vegetable stew with red wine (vegan) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
