Jesse's Leafy Feasts logo
Language:
Vegan Beer Stew

Vegan Beer Stew

A hearty vegetable stew with mushrooms, celeriac, herbs, and brown beer.

This cozy vegan stew combines browned vegetables, mushrooms, and celeriac with herbs and brown beer for a rich, savory flavor. Serve it with mustard mashed potatoes for a complete comfort meal.

Ingredients

  • 1 onion, diced
  • 150 g carrot, diced
  • 150 g celery, diced
  • 250 g mushrooms, chopped
  • 200 g celeriac, peeled and diced
  • 1 package meat replacement of choice (or extra vegetables)
  • 1-2 tbsp tomato paste
  • 3-4 garlic cloves, minced
  • 1 bottle brown beer (about 330 ml)
  • 250 ml vegetable bouillon
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tbsp neutral oil
  • 1 tbsp cornflour mixed with 2 tbsp cold water (slurry), as needed
  • salt, to taste
  • black pepper, to taste

Instructions

  1. Prep all the vegetables.
  2. Heat oil in a large pot over medium-high heat. Cook onion, carrot, and celery for 5-7 minutes, until starting to brown.
  3. Add tomato paste and garlic, then cook for 1 minute.
  4. Add mushrooms and cook for 2 minutes.
  5. Add meat replacement, celeriac, brown beer, thyme, rosemary, and oregano.
  6. Bring to a boil and let it boil for 2-3 minutes.
  7. Add the vegetable bouillon.
  8. Reduce heat and simmer for 25-35 minutes, until everything is tender.
  9. Stir in cornflour slurry a little at a time until the stew thickens to your liking.
  10. Taste and season with salt and black pepper.

Comments

No comments yet.