Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium brown onion, coarsely chopped
- 2 celery stalks, coarsely chopped
- 3 medium carrots, peeled and sliced (halve the slices if the carrots are large)
- 350g button chestnut mushrooms (4½ cups) (leave small ones whole and half larger ones)
- 3/4 tablespoon fresh rosemary, chopped
- 1/2 tablespoon fresh thyme leaves
- 2 garlic cloves, finely minced or pressed
- 1 heaping tablespoon tomato paste
- 1 tablespoon soy sauce (used light soy sauce)
- 1 teaspoon henderson's relish or vegan worcestershire sauce
- 35g plain flour (1/3 cup)
- 160 ml red apple vinegar (1 glass)
- 2 medium parsnips, peeled and uniformly sliced
- 250g swede (1 ¾ cups), peeled and chopped into chunks
- 800 ml vegetable stock (3 ⅓ cups, made with vegan bouillon)
- 2 dried bay leaves
- 1/2 teaspoon sea salt (adjust as needed)
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Stir in celery and carrots; cook for about 5 minutes until softened.
- Incorporate mushrooms, rosemary, thyme, and garlic; cook until mushrooms release moisture.
- Mix in tomato paste, soy sauce, and seasoning to build flavor.
- Sprinkle flour over the mixture while stirring. Gradually add red apple vinegar and vegetable stock.
- Add parsnips, swede chunks, bay leaves, salt, and pepper; bring to a boil then reduce heat to low.
- Cover and simmer for about 45 minutes until vegetables are tender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg