Vegan autumn stew

Vegan autumn stew

Total: 35 min. | Active: 35 min.
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / people: 392 kcal
, Fat: 15 g
, Carbohydrate: 38 g
, Protein: 14 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lentils

100 g beluga lentils (beluga)
water, boiling
½ tsp salt

Stew

2 tbsp olive oil
2 red onions, cut into wedges
250 g squash, cut into cubes
250 g celeriac, cut into cubes
250 g mushrooms, cut in half
200 g frozen peeled chestnuts, defrosted
3 dl cidre (sparkling apple wine)
3 sprig rosemary
1 tsp salt
a little pepper

To serve

180 g vegan crème fraîche substitute
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How it's done

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Lentils

Cook the lentils in boiling water for approx. 10 mins. until just soft, drain, season the lentils with salt, set aside.

Stew

Heat the oil in a pan. Add the onions and all the other ingredients up to and including the chestnuts, sauté for approx. 5 mins. Add the cider and rosemary, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. Add the reserved lentils, season.

To serve

Plate up the stew, top with the crème fraîche.

Good to know
Serve with: Mashed potatoes or bread

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