Root Vegetable Stew with Red Wine (Vegan)

Root vegetables are a great source of fiber and antioxidants, making this stew not only delicious but also nutritious!

This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Root Vegetable Stew with Red Wine (Vegan)

Cooking Method: Stovetop Cuisine: International Courses: Dinner, Main Dish, Stew Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 200 gram Carrots
• 300 gram Potatoes
• 150 gram Parsnips
• 150 gram Turnips
• 100 gram Onion
• 4 gram Garlic cloves
• 250 ml Red wine
• 500 ml Vegetable broth
• 2 tablespoon Tomato paste
• 1 teaspoon Thyme
• 1 teaspoon Rosemary
• 2 piece Bay leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the carrots, potatoes, parsnips, and turnips to the pot. Stir in the red wine, vegetable broth, tomato paste, thyme, rosemary, bay leaves, salt, and black pepper.
3. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, or until the vegetables are tender.
4. Remove the bay leaves and serve the stew hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.