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

Root Vegetable Stew with Red Wine (Vegan). Everyone is welcome here, vegans, vegetarians, part-time vegans, and people who are trying to improve their health The base of this stew is a red wine paste which gives it an old time flavor. The abundance of root vegetables help create comfort food at its best, and you will never miss the meat. We can't imagine a better way to honor the beginning of fall than with this beautiful root vegetables stew.

Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Enjoy alongside roast chicken or turkey. If you're serving it as an entree, be sure to have plenty of whole-grain bread to soak up the sauce. You can have Root Vegetable Stew with Red Wine (Vegan) using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Root Vegetable Stew with Red Wine (Vegan)

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

This recipe for Beef stew with root vegetables combines good quality red wine with many root vegetables (some from my garden) for a hearty dinner meal. Red Wine, Vegetable, Dinner, Lunch, Main Course, Side Dish, Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian. Transfer wine mixture to a small bowl. Whisk in tomato paste, marjoram and thyme.

Root Vegetable Stew with Red Wine (Vegan) instructions

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..
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)..
Add in other vegetables to pot along with 1.5 tsp salt, pepper, and 1/4 tsp nutmeg. Cook for 5 minutes on medium..
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..
Turn heat to medium and add flour and tomato paste..
Cover and cook for 2-3 minutes..
Uncover, add 1 cup of water and stir. Cook until liquid is reduced to half again..
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!.

Pairing Bold Red Wine with a Vegetarian Diet. How to pair wines like Syrah, Cabernet Sauvignon, and Nebbiolo with vegan or vegetarian foods. This recipe can easily be made vegan by omitting the yogurt or serving with vegan yogurt. Use any combination of root vegetables you like. Wine pairing with vegan and vegetarian meals is the name of our game.