As the months grow colder people begin to crave warm stews packed with nutrients, however, I see very few options that are Vegan friendly. This recipe can be adapted based on what you like and how many servings you wish to make. This recipe takes 1 ½ hours to make. This recipe can be served with any sides that you prefer, most commonly it is served with a side of roasted asparagus that has been lightly salted.
12 Button Mushrooms
1 cup of Vegan Red Wine
1 can of Tomato Passata
2 sprigs of Rosemary
3 Bay Leaves
3 sprigs of Thyme
7 cloves of Garlic
Vegan Mushroom stock
12 small Shallots (purple onions)
5 Tablespoons of Olive Oil
1 Tablespoon of flour
Dice the carrots, Aubergines, and Mushrooms into even chunks then Mince the Garlic.
Add olive oil into a dutch oven and sear the shallots until browned and then let rest off the heat in a glass bowl uncovered.
Place carrots into the pot and cook til it has light caramelization and then place in the same bowl as the shallots, still uncovered.
Place the Aubergines in the pot and saute them until browned, Salt to taste, then remove and place in the glass bowl.
Lightly brown the Mushrooms and place in the glass bowl.
Cook down the garlic just til it’s softened (too long and it will get bitter) once it is softened add the Flour stir well and then add the Vegan Red Wine mix well again.
The mixture must cook down and reduce to the point where all the alcohol burns off, it will thicken quite a bit and easily coat the back of a spoon.
Add Rosemary, Bay Leaves and Thyme directly into the mixture and stir
Add the Tomato Passata and the Vegan Mushroom stock and stir till well combined.
Salt and Pepper to taste, and add all of the vegetables back into the pot, stir and cover, simmer for half an hour and serve.
Categories: Arts & Culture