Vegan vegetable stew
This stew has all the ingredients for a delicious wintery and healthy meal! Originally, a stew is often served with meat, but this one is vegan. Not only good for you, but also good for the environment!
Ingredients:
- 500g Cêlavíta potatoes
- 1 large leek
- 3 cloves of garlic, peeled
- 1 sprig of rosemary
- 1 carrot, peeled
- 1 parsnip, peeled
- 200 g celery
- 300 g mixed mushrooms
- 3 tbsp olive oilge
- 1 bay leaf
- 1 cinnamon stick
- 2 pieces of star anise
- 1 tsp dried chilli flakes
- 140 g tomato puree
- 300 ml vegetable stock
- 200 g diced tomatoes in juice
- Salt and pepper, to taste
Extra needed:
Large casserole
Preparation
Step 1:
Cut the leeks into rings 1 cm wide; wash the leeks in plenty of water. Chop the garlic and rosemary very finely. Cut the carrot and parsnip in half lengthwise, then cut into slices about 1 cm wide. Cut the celery stalks into pieces. Clean the mushrooms if necessary, then cut the mushrooms into equal-sized pieces.
Step 2:
Heat a large casserole with 3 tablespoons of olive oil. In it, sauté the leeks, garlic and rosemary until the leeks soften. Then add the carrots, parsnips, celery and mushrooms. Fry this for 3 minutes on medium heat. Then add the bay leaf, cinnamon stick, star anise, dried chilli rings and tomato puree. Fry for 2 minutes. Deglaze with the vegetable stock and diced tomatoes. Bring the pan to the boil, then lower the heat and leave the stew to simmer on a medium heat.
Step 3:
Meanwhile, halve the potatoes. Add these to the stew. Season the stew with salt and pepper. Let the potatoes stew for about 12 minutes along with the other vegetables. In doing so, the sauce should start to hang around the vegetables. If too little liquid remains in the pan while stewing, it is advisable to add a little extra water.
Tip:
Serve the vegan vegetable stew with some freshly baked bread and olive oil
