Vegan autumn stew with mushrooms
This delicious vegan stew with mushrooms and other autumn vegetables is easy to make and ideal for warming up after a cold autumn day.
Kitchenware
- casserole
Ingredients
- 1 large onion chopped
- 1 small red onion chopped
- 4 toes garlic chopped
- 2 pointed peppers in small pieces
- 3 turnips in small pieces
- 3 stems celery in small pieces
- 350 gr vine tomatoes in small pieces
- 700 gr mushrooms (e.g. chestnut mushrooms, oyster mushrooms, shiitakes) half finely chopped, the other half in pieces
- olive oil
- 2 el vegetable stock powder
- 8 el spelt or buckwheat flour
- 1 fluorescent dried thyme
- 1 fluorescent paprika
- 400 ml water
- 2 bay leaves
- salt
- 1 hand fresh parsley sliced
- 1 hand fresh chives sliced
Instructions
- Fry the onion and garlic in olive oil.
- Add the sliced pepper, tomato and chopped mushrooms. Fry for a few minutes.
- Add the sliced winter carrots + mushroom pieces and fry briefly.
- Add the sliced celery, stock powder, flour, thyme and paprika.
- Mix together and add the water and bay leaves. Simmer on low heat for half an hour, stirring occasionally so it doesn't burn.
- Season with salt and the chopped fresh herbs.
Notes
Delicious with arugula and brown rice, fresh bread or potatoes.