Braised vegetables with red wine

Ingredients for 4 servings:

• 2 bell peppers, yellow and red
• 400 g carrot(s)
• 500 g parsley root(s)
• 1 m.-large leek(s)
• 500 g tomatoes
• 2 onions
• 2 garlic cloves
• 100 ml red wine, dry, vegan
• 250 ml vegetable stock
• 1 small red chili pepper(s)
• 4 tbsp olive oil
• 100 g cane sugar
• 2 bay leaves
• 4 sprigs of thyme
• ½ bunch parsley
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

simple and vegan

Roughly dice the bell peppers. Peel the carrots. Cut the parsley roots and carrots into large pieces. Halve the tomatoes, quarter the onions, and slice the garlic. Heat the oil in a pot or roasting pan. Sauté the onions for 2 minutes, then add the vegetables and fry briefly. Sprinkle the vegetables with sugar and let them caramelize for 2-3 minutes. Carefully deglaze with the red wine. Lightly season with salt and pepper. Add the vegetable stock, bay leaves, thyme, and chili pepper (a teaspoon of chili powder will also do—it may help to adjust the heat). Bring to a boil and simmer everything in the slightly open pot for about 20-30 minutes, until the vegetables are tender, stirring occasionally. Finely chop the parsley leaves and stir in, seasoning with salt and pepper. Serve with fresh or toasted white bread or couscous.