Winter Vegetable Stew

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They hearty warming vegan stew is lovely on cold winter nights. Enjoy it with pickled red cabbage, pickled beetroot or sauerkraut.

Nutrition Facts
Winter Vegetable Stew
Amount Per Serving
Calories 276 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 260mg 11%
Potassium 762mg 22%
Total Carbohydrates 44g 15%
Dietary Fiber 10g 40%
Sugars 14g
Protein 10g 20%
Vitamin A 1%
Vitamin C 29%
Calcium 7%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

Winter Vegetable Stew
They hearty warming vegan stew is lovely on cold winter nights. Enjoy it with pickled red cabbage, pickled beetroot or sauerkraut.
Winter Vegetable Stew
They hearty warming vegan stew is lovely on cold winter nights. Enjoy it with pickled red cabbage, pickled beetroot or sauerkraut.
Servings Prep Time Cook Time
10people 20minutes 30minutes
Servings Prep Time
10people 20minutes
Cook Time
30minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. Finely chop the Onion, Leek and Garlic.
  2. Heat the oil and sauté the leek mixture until it starts to brown.
  3. Add the half the vegetable stock, yeast extract, bay leaves, rosemary and black pepper. Leave on a low heat while the vegetables are prepared.
  4. Peel and dice the swedes, 1-2 cm. Add to the pot.
  5. Peel and dice the parsnip, 1-2 cm. Add to the pot.
  6. Peel and dice the jerusalem artichokes, 1-2 cm. Add to the pot.
  7. Add the remaining stock and stir. The vegetables should just be poking above the surface.
  8. I used my pressure cooker and activated stew mode. However if cooking on a conventional hob cover the vegetables with additional water, bring to the boil and simmer for 30 minutes. Check frequently to ensure enough water covers the vegetables and add more as necessary.
  9.   Recover the bay leaves and dispose of them.
  10. Add the chickpeas and bring back to the boil. You could use butter beans or soya chunks, they both work nicely.
  11. I love to serve this with my pickled red cabbage, pickled beetroot and sage and onion bread.
  12. Any remaining portions should be canned to enjoy another day. Find out how to do it following this home canning link.

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