Recipe: Perfect Root Vegetable Stew with Red Wine (Vegan)

Root Vegetable Stew with Red Wine (Vegan). Great recipe for Root Vegetable Stew with Red Wine (Vegan). Stewing autumn and winter root vegetables with red wine and nutmeg creates a hearty and flavorful dish great for when it's chilly. I used taro, carrots, sweet potatoes, potatoes, etc. for this recipe, but you can substitute any kind of.

I like to serve this with a green salad and crusty vegan bread. I noticed that most vegetable stews call for about a cup of red wine. I love the notes that wine adds to this hearty vegan stew, but because the seasonings are simple, I feel that a smaller amount of white wine lets you enjoy the flavor of the vegetables more, and gives the dish a little bit of Mediterranean flair. You can cook Root Vegetable Stew with Red Wine (Vegan) using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Root Vegetable Stew with Red Wine (Vegan)

1. It's 4 cloves of garlic.
2. Prepare 1 of Leek or onion.
3. It's 2 of Bay leaves.
4. Prepare 1 tsp of grated ginger (optional).
5. It's 1/2 tsp of thyme.
6. You need 4 of medium potatoes (or taro roots are good too!).
7. It's 3 of carrots.
8. You need 1 handful of rutabaga (or sunchokes/Jerusalem artichokes).
9. Prepare 2-3 of small sweet potatoes and/or potatoes.
10. Prepare 1/4 tsp of Nutmeg.
11. Prepare 1 cup of Red wine.
12. Prepare 1 Tbsp of Tomato paste.
13. Prepare 1 Tbsp of Flour.
14. It's 1 cup of Water.
15. You need to taste of Salt & pepper.
16. Prepare 1 Tbsp of Oil for sautéing, or more if needed.
17. You need to taste of Parsley, chives, etc to garnish.

Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed. Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Heat the olive oil in a large stock pan or soup pan over medium heat.

Root Vegetable Stew with Red Wine (Vegan) instructions

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!.

I made this vegetable stew today with a few tweaks to suit our tastes and we thought it was great alongside a crusty baguette! The red wine is important for a more distinct taste. I read some comments re time prep and I found that it took me less than an hour. Turn to high heat and bring to a rolling boil. Once fully boiling, cover with a lid and turn the heat to low.