VEGAN WINTER STEW
This vegan stew with mushrooms, sweet potato, canned tomatoes, and carrots is a rich and cozy winter dinner idea for vegetarians and meat-eaters alike.
Provided by Rachel Ama
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.
- Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.
- Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.
SPICY HORSERADISH MUSTARD
Provided by Gale Gand
Categories Condiment/Spread Sauce Food Processor Mustard Picnic Vegetarian Horseradish Vegan
Yield Makes 6 (4-ounce) jars
Number Of Ingredients 7
Steps:
- In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)
RADISH SALAD WITH CASHEW MUSTARD DRESSING (RAW VEGAN)
Make and share this Radish Salad With Cashew Mustard Dressing (Raw Vegan) recipe from Food.com.
Provided by InnerHarmonyNutriti
Categories Vegan
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice radishes into bite-size pieces.
- Chop radish greens into bite-size pieces. Place both radish slices and greens in a bowl.
- Place the remaining ingredients in a blender and mix well to make a dressing.
- Add the dressing to the bowl and mix well. Refrigerate for a couple of hours or longer.
- Infuse love and serve!
Nutrition Facts : Calories 83.2, Fat 6.1, SaturatedFat 1.2, Sodium 112.9, Carbohydrate 6.3, Fiber 0.7, Sugar 1.9, Protein 2.2
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