Hearty Vegan Meat Stew
Ingredients
- 1 onion
- 1 clove of garlic
- 200 g mushrooms
- Handful of dried chanterelles (optional)
- 1 potato
- 2 large carrots
- 1 small chili
- 230 g vegan meat (pulled from @halsanskok)
- 400 g crushed tomatoes
- 5 dl water
- 2 dl red wine
- 2 tbsp chanterelle fond
- 7 juniper berries
- 2 bay leaves
- Salt and pepper to taste
Preparation
Chop the mushrooms into smaller pieces and add them to a big pot. Sauté until the water is gone.
Add the chopped onion, garlic, chili, and carrots.
Chop the potato into tiny cubes and add to the pot.
Fry everything in some oil.
Add the remaining ingredients, stir, cover with a lid, and let the stew boil on medium heat for 1 hour or until the carrots are tender. Stir occasionally to prevent burning at the bottom.
Tips
Serve the stew warm with baked potatoes, cooked vegetables, and vegan currant jelly.
To make hasselback potatoes, brush with oil, sprinkle with salt, pepper, and paprika powder, and bake in the oven at 200 degrees for 45-50 minutes.
