YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 Onion
- 6 Cloves Garlic
- 1/4 Sued
- 3 Radishes
- 2 Sticks Celery
- 1 Branch Rosemary
- 1 Pack Button Mushrooms
- 12 New Potatoes
- 8 Cooking Onions
- 6 Carrots
- 4 Cups Vegan Red Wine
- Handful Dried Mushrooms
- 1 Onion
- 6 Cloves Garlic
- 1/4 Sued
- 3 Radishes
- 2 Sticks Celery
- 1 Branch Rosemary
- 1 Pack Button Mushrooms
- 12 New Potatoes
- 8 Cooking Onions
- 6 Carrots
- 4 Cups Vegan Red Wine
- Handful Dried Mushrooms
Directions
1. Chop the root veg and 3 of the carrots into pieces, halve the onion, and give the garlic a little press until it cracks slightly. Put them all in a sheet pan, add oil and season well. Roast in the oven for 25 minutes at 180 degrees C.
2. Add 2 litres of cold water to a large saucepan. Add in the mushrooms and celery. After 25 minutes, add all of the veg to the water, bring to a boil and boil until it reduces by about half.
3. Halve the mushrooms, potatoes, cut the carrots into chunks and peel the onions. Strain the stock off into a large bowl, pressing hard on the vegetables to get out all of the liquid.
4. Add a tablespoon of vegan butter into the same saucepan on a low heat. Once it has melted, add one tablespoon of flour and mix constantly, until everything has combined, creating a roux. Add the wine slowly, mixing constantly to avoid generating lumps. Once the wine has been added, add the stock and vegetables. Cook until it reduces to a thick stew-like consistency.
