Fall is here, the leaves are falling of the trees. It’s getting colder and colder outside. It was in that mood that we found the inspiration to this vegetarian stew. We wanted to make a vegetarian stew that is delicious but still good for your body and the planet. Mushroom, green kale and red beets ads character to this vegan stew (if you buy vegan redwine). It’s easy to make, it feed a lot of people and it’s beautiful to look at.
Vegetarian Stew Recipe with Mushrooms, Red Beets and Green Kale
Making a casserole is a bit like love should be. As long as you do it with feeling it will be fine. Therefore, as often as possible, we do not write a detailed description here, but urge you to do just the way you want. If you want to you can add more ingredients, replace or season with different spices. As long as you fry some of the vegetables in oil to get a nice color and then pour on the liquid and let it simmer for a few hours, you will have a lovely stew to put on the table.
- 10 potatoes
- 2 yellow onions
- 2 beets
- 3 leaf cabbage
- 1 carrot
- 1 apple
- 10 mushrooms or equivalent of other fungus
- 3 tablespoons vegetable broth diluted in 1.5 liters of water
- 1/2 cup of red wine
- Salt Pepper & Thyme to taste