From the Witches Kitchen
Hearty Root Vegetable & Mushroom Stew for Yule
A rich vegan root vegetable and mushroom stew with rosemary, thyme and red wine: nourishing winter food for Yule.
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Serves
6 servings
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 3 carrots, cut into chunky pieces
- 250g chestnut or button mushrooms, halved
- 3 garlic cloves, finely chopped
- 2 sprigs fresh rosemary, leaves picked and chopped
- 4 sprigs fresh thyme, leaves picked
- 2 tbsp tomato purée
- 1 tbsp soy sauce
- 2 tsp Henderson’s Relish or vegan Worcestershire sauce
- 2 tbsp plain flour
- 250ml red wine or alcohol-free red wine
- 3 parsnips, cut into chunky pieces
- ½ small swede, peeled and cut into chunks
- 750ml vegan vegetable stock
- 2 bay leaves
- Salt and black pepper
Kitchen Witch Notes
Root vegetables are grounding and sustaining; rosemary brings protection and remembrance, while thyme carries calm courage. Stir slowly and think about what you want to nourish through the winter.
Serving Suggestions
Serve in big bowls with mashed potatoes or thick, buttered bread. It is even better made ahead, then gently reheated the next day.
Introduction
This is the sort of sturdy, warming stew that makes a dark December evening feel a little softer. Full of root vegetables, mushrooms and herbs, it is simple hearth magic in a bowl.
Method
- Heat the olive oil in a large casserole or stockpot. Cook the onion and celery over a medium heat for 10 minutes, then add the carrots and cook for another 10 minutes.
- Add the mushrooms and cook for about 5 minutes, until they have released some of their moisture.
- Stir in the garlic, rosemary and thyme. Cook for 1 minute, then add the tomato purée, soy sauce and Henderson’s Relish or vegan Worcestershire sauce.
- Sprinkle over the flour and stir until it is absorbed. Pour in the wine and cook for 1–2 minutes, until you have a thick sauce.
- Add the parsnips and swede, turning them through the sauce. Pour in the stock, season well and add the bay leaves.
- Bring to the boil, then reduce to a low simmer. Cook, uncovered or partly covered, for 45–50 minutes until the vegetables are tender and the sauce is rich. Remove the bay leaves before serving.
Swaps & Variations
Use white button mushrooms, baby bellas or whatever mushrooms you have. For a gluten-free stew, use gluten-free plain flour or leave it out for a thinner sauce. Add potatoes, butter beans or lentils if you want to make it stretch further.
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