Vegan Stew
This Vegan Stew features a dark roux for deep, rich, meat-like flavor. Comforting and hearty!
Equipment
- large pot
Ingredients
Base Ingredients
- 80 grams neutral oil I use sunflower oil
- 80 grams all-purpose flour
- 1 medium onion finely diced
- 2 stalks celery chopped small
- 2 cloves garlic minced
- 4 tablespoons tomato paste
- 2 bay leaves
- 1.5 teaspoons dried thyme
- 2 carrots peeled and chopped into bite-size pieces
- 650 grams potatoes peeled and chopped into bite-size pieces
- 250 grams white or brown mushrooms stems removed and quartered
- 1 liter vegetable stock or vegan beef stock
- 1 tablespoon soy sauce
- Salt if necessary
Instructions
Preparation Steps
- First we’ll make a roux. Heat the oil in a large pot over medium-low heat. Once warmed, sprinkle over the flour and stir well with a wooden spoon or whisk to remove lumps.
- Allow to cook, stirring almost constantly, until a dark chocolate color is reached. This takes about 15 - 20 minutes.
- Once you have a dark roux, add the onions and celery and fry, stirring from time to time, until tender - about 5 - 7 minutes.
- Add the garlic and fry for 30 seconds.
- Add the tomato paste, thyme and bay leaves. Fry for another couple of minutes until darkened.
- Add the carrots, potatoes, mushrooms and vegetable stock. Stir well to incorporate the roux. Raise the heat to bring it to a boil then reduce the heat to a simmer.
- Simmer until the vegetables are cooked through - about 15 to 20 minutes.
- Season with soy sauce. Taste and add salt if you think it’s necessary (I add ½ to 1 teaspoon usually).
Nutrition
Serving: 1bowlCalories: 425kcalCarbohydrates: 55gProtein: 9gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gSodium: 1646mgPotassium: 1216mgFiber: 7gSugar: 9gVitamin A: 5870IUVitamin C: 41mgCalcium: 58mgIron: 4mg
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