Name: Vegan Winter Stew
Yield: 4 servings
Ingredients: 1 Tbsp. olive oil; 3 carrots, peeled and sliced diagonally into 1cm (½in) slices; 4 shallots, peeled and halved; 300g (10½ oz.) oyster mushrooms (or use shiitake mushrooms); 2 bay leaves; 6 fresh thyme sprigs; 2 Tbsp. all-purpose flour; 250ml (9 fl oz.) red wine; 1 x 400g (14oz) can tomatoes; 150g (5½ oz.) sweet potatoes, peeled and roughly cubed; 500ml (18 fl oz.) vegetable stock; 1 Tbsp. brown rice miso paste; Sea salt and freshly ground black pepper; Handful of fresh curly leaf parsley, roughly chopped, to serve

Winter Stew on Pink Background by Haraala Hamilton

Photography by Haraala Hamilton

Nothing quite beats a winter stew when the temperature begins to drop. This rich meatless dish and its thick tasty gravy really hits the spot. With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this has quickly become one of my most popular recipes–somewhat beef bourguignon, but without the beef.

Serve it with creamy mashed potatoes and long-stemmed broccoli for a classic winter dinner. Then transform leftovers into Winter Pie by popping a pastry lid on top and baking it to golden brown perfection.

Recipe notes

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