John Myers
Ingredients for 4 servings:
- 600 g butternut squash or Hokkaido squash
- 500 g potatoes
- 200 g carrot(s)
- 250 g celeriac
- 100 g onion(s)
- 250 g mushrooms, brown
- 100 ml vegetable stock
- 2 tsp rosemary, chopped
- 2 bay leaves
- 20 g tomato paste
- 10 g Ajvar, hot
- oil
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
fine vegan stew with seasonal vegetables
Peel the onions, pumpkin, potatoes, celery, and carrots and cut into bite-sized pieces. Heat a little oil in a large pot and sauté the onions until translucent. Stir in the tomato paste and ajvar and sauté briefly. Add the remaining vegetables to the pot and fry with the bay leaves and chopped rosemary for about 5 minutes. Deglaze with the vegetable stock, bring to a boil, and simmer covered for about 20 minutes. Meanwhile, clean the mushrooms and quarter or halve them depending on their size. Add them to the remaining vegetables and simmer until everything is cooked. Season the stew with salt and pepper, remove the bay leaves, and serve in deep plates. If you’re missing a meat component, you can add diced ham, Leberkäse (meatloaf), smoked pork, or sausage.
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