Easiest Way to Make Tasty Root Vegetable Stew with Red Wine (Vegan)

Root Vegetable Stew with Red Wine (Vegan). We can't imagine a better way to honor the beginning of fall than with this beautiful root vegetables stew. It is made the traditional way with red wine and the earthy flavors of mushrooms, thyme, and rosemary. The result is a fantastic stew with different textures and deep flavors.

This recipe can easily be made vegan by omitting the yogurt or serving with vegan yogurt. Use any combination of root vegetables you like. This healthy vegan slow cooker root vegetable stew is easy to prep and keeps well for warm, comforting meals all week. You can have Root Vegetable Stew with Red Wine (Vegan) using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of Root Vegetable Stew with Red Wine (Vegan)

1. It's 4 cloves of garlic.
2. It's 1 of Leek or onion.
3. It's 2 of Bay leaves.
4. It's 1 tsp of grated ginger (optional).
5. You need 1/2 tsp of thyme.
6. You need 4 of medium potatoes (or taro roots are good too!).
7. You need 3 of carrots.
8. You need 1 handful of rutabaga (or sunchokes/Jerusalem artichokes).
9. Prepare 2-3 of small sweet potatoes and/or potatoes.
10. Prepare 1/4 tsp of Nutmeg.
11. It's 1 cup of Red wine.
12. Prepare 1 Tbsp of Tomato paste.
13. You need 1 Tbsp of Flour.
14. It's 1 cup of Water.
15. It's to taste of Salt & pepper.
16. Prepare 1 Tbsp of Oil for sautéing, or more if needed.
17. Prepare to taste of Parsley, chives, etc to garnish.

Disclosure: This post may contain affiliate links. This hearty slow cooker root vegetable stew is perfect for chilly fall and winter days. This recipe for Beef stew with root vegetables combines good quality red wine with many root vegetables (some from my garden) for a hearty dinner meal. Red Wine, Vegetable, Dinner, Lunch, Main Course, Side Dish, Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian.

Root Vegetable Stew with Red Wine (Vegan) step by step

1. Prepare your carrots, potatoes and other veggies: Cut carrots into thumb-sized chunks. Peel potatoes/taro root and halve (or quarter if large). Cut any other veggies you might be using to the around the same size..
2. Finely chop onion/leek, mince ginger if using, peel and crush garlic. Heat oil in a heavy pot and saute onion, ginger, garlic, bay leaves and thyme until onion starts to brown (10-12 minutes)..
3. Add in other vegetables to pot along with 1.5 tsp salt, pepper, and 1/4 tsp nutmeg. Cook for 5 minutes on medium..
4. Turn heat to high and add 1 cup of red wine. Scrape up any onion bits from the bottom of pot. Cook until wine is reduced to half..
5. Turn heat to medium and add flour and tomato paste..
6. Cover and cook for 2-3 minutes..
7. Uncover, add 1 cup of water and stir. Cook until liquid is reduced to half again..
8. Turn to low so vegetables are just simmering. Cover with lid and simmer for 20-25 minutes. You should end up with a nice thick broth by the end! Add salt & pepper if needed, sprinkle on some chives or parsley and serve!.

Wine pairing with vegan and vegetarian meals is the name of our game. This guide will help you understand Red wine is typically a heavier wine - fuller bodied and higher alcohol content - which pairs nicely with Pairs well with these foods: Mexican cuisine, root vegetables, vegetable stew. Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Place wine in a small saucepan and heat until steaming. Remove from the heat, add dried mushrooms and let stand while you prepare the vegetables.

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