Recipe Inspiration

Ingredients...

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

Method...

1. 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.
   
   
2. 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.
   
   
3. 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.