Root Vegetable Stew with Red Wine (Vegan)
Root Vegetable Stew with Red Wine (Vegan)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, root vegetable stew with red wine (vegan). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Root Vegetable Stew with Red Wine (Vegan) is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Root Vegetable Stew with Red Wine (Vegan) is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have root vegetable stew with red wine (vegan) using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Root Vegetable Stew with Red Wine (Vegan):
  1. Make ready 4 cloves garlic
  2. Get 1 Leek or onion
  3. Make ready 2 Bay leaves
  4. Make ready 1 tsp grated ginger (optional)
  5. Get 1/2 tsp thyme
  6. Prepare 4 medium potatoes (or taro roots are good too!)
  7. Get 3 carrots
  8. Prepare 1 handful rutabaga (or sunchokes/Jerusalem artichokes)
  9. Prepare 2-3 small sweet potatoes and/or potatoes
  10. Get 1/4 tsp Nutmeg
  11. Make ready 1 cup Red wine
  12. Get 1 Tbsp Tomato paste
  13. Prepare 1 Tbsp Flour
  14. Make ready 1 cup Water
  15. Make ready to taste Salt & pepper
  16. Take 1 Tbsp Oil for sautéing, or more if needed
  17. Prepare to taste Parsley, chives, etc to garnish
Steps to make Root Vegetable Stew with Red Wine (Vegan):
  1. Prepare your carrots, potatoes and other veggies: Cut carrots into thumb-sized chunks. Peel potatoes/taro root and halve (or quarter if large). Cut any other veggies you might be using to the around the same size.
  2. Finely chop onion/leek, mince ginger if using, peel and crush garlic. Heat oil in a heavy pot and saute onion, ginger, garlic, bay leaves and thyme until onion starts to brown (10-12 minutes).
  3. Add in other vegetables to pot along with 1.5 tsp salt, pepper, and 1/4 tsp nutmeg. Cook for 5 minutes on medium.
  4. Turn heat to high and add 1 cup of red wine. Scrape up any onion bits from the bottom of pot. Cook until wine is reduced to half.
  5. Turn heat to medium and add flour and tomato paste.
  6. Cover and cook for 2-3 minutes.
  7. Uncover, add 1 cup of water and stir. Cook until liquid is reduced to half again.
  8. Turn to low so vegetables are just simmering. Cover with lid and simmer for 20-25 minutes. You should end up with a nice thick broth by the end! Add salt & pepper if needed, sprinkle on some chives or parsley and serve!

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