Vegan Winter Stew

braise stew soup/stew vegetarian vegan wine winter fall mushroom tomato miso sweet potato/yam

Rachel Ama

4 servings

Source

Ingredients

1 Tbsp. olive oil

3 carrots, peeled and sliced diagonally into 1cm (½in) slices

4 shallots, peeled and halved

300g (10½ oz.) oyster mushrooms (or use shiitake mushrooms)

2 bay leaves

6 fresh thyme sprigs

2 Tbsp. all-purpose flour

250ml (9 fl oz.) red wine

1 x 400g (14oz) can tomatoes

150g (5½ oz.) sweet potatoes, peeled and roughly cubed

500ml (18 fl oz.) vegetable stock

1 Tbsp. brown rice miso paste

Sea salt and freshly ground black pepper

Handful of fresh curly leaf parsley, roughly chopped, to serve

Method

Preheat the oven to 400°F.

Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.

Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.

Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.