Vegan autumn stew

Name: Vegan autumn stew
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g beluga lentils (beluga); 200 g frozen peeled chestnuts; 2 red onions; 250 g squash; 250 g celeriac; 250 g mushrooms; 3 dl cidre (sparkling apple wine); 180 g vegan crème fraîche substitute; 2 tbsp olive oil; 1 ½ tsp salt; 3 sprig rosemary; a little pepper

Vegan main dish Autumn

Total: 35 min. | Active: 35 min.

vegan, lactose-free, gluten-free, healthy and balanced, Low Carb

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Ingredients

for 4 person

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

How it's done

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.

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