Vegan winter stew with mashed potato

Vegan winter stew with mashed potato

Total: 1 hr | Active: 1 hr
vegan, lactose-free
Nutritional value / person: 498 kcal
, Fat: 22 g
, Carbohydrate: 49 g
, Protein: 12 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

Stew

olive oil for frying
3 shallots, cut in half
1 garlic clove
1 tsp sweet paprika
¼ tsp cayenne pepper
2 sprig rosemary
1 bay leaf
300 g king oyster mushrooms, cut into approx. 4 cm pieces
300 g brown mushrooms, cut in half or into quarters
300 g carrots, peeled, cut diagonally into slices approx. 1 cm thick
300 g celeriac, peeled, cut into 1 cm pieces
2 tbsp tomato puree
1 tbsp white flour
3 dl vegan red wine
3 ½ dl vegetable bouillon
salt and pepper to taste

Mashed potatoes

1 kg mealy potatoes, peeled, chopped
salted water, boiling
1 dl oat drink
50 g margarine
a little nutmeg
¼ tsp salt
a little pepper
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Utensils

One casserole dish with a lid

How it's done

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Stew

Heat a dash of oil in the cooking pot. Add the shallots and all the other ingredients up to and including the bay leaf, sauté for approx. 3 mins. Add the mushrooms in batches, cook for approx. 5 mins., remove and set aside. Add the carrots, celeriac, tomato purée and flour, cook for approx. 5 mins. Pour in the wine, reduce by half. Pour in the stock, return the mushrooms to the pan with the resulting juice, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. over a low heat. Remove the lid, simmer (uncovered) for approx. 10 mins. Remove the rosemary, season.

Mashed potatoes

Cook the potatoes (uncovered) in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Pass the potatoes through a food mill. Gradually stir in the oat milk and margarine. Stir briefly and vigorously until the potato mixture is fluffy and falls off the spoon, season.

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