30ml vegetable oil
2 onions sliced
4 cloves garlic
500g chestnut mushrooms washed and cut into chunks
6 large carrots, peeled and chopped into 1inch pieces
2 litres water
20g Essential Cuisine Beef Flavoured Vegan Stock Mix
20g Essential Cuisine Wild Mushroom Glace
2kg new potatoes cut in half
2tspn soy sauce
2 tbsp vegan Worcestershire sauce
4 sprigs thyme
4 sprigs oregano
4 sprigs parsley
2 bay leaves
Salt and pepper
For the roux:
6 tbsp vegan margarine
½ cup flour
2 cup plant based milk
- In a large pan, heat the oil and sweat off the onion and garlic, add the herbs, mushrooms and carrots. Sweat for a further 3-4 minutes.
- Transfer to a slow cooker or a casserole dish. Add the rest of the ingredients and cook on low or 160 in the oven for up to 2 hours, or the potatoes and carrots are soft.
- Melt the margarine in a small saucepan and whisk in the flour until the roux is smooth and thick. Slowly add the milk, whisking constantly until a creamy consistency. Stir into the stew and bring to the simmer for 10 minutes or until the broth thickens. Remove the herb stalks, check seasoning and serve.