Rachel Ama stew with mashed potatoes

Rachel Ama stew with mashed potatoes

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Servings4

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A rich, vegetable-based stew inspired by Rachel Ama's recipe, packed with flavorful vegetables such as eggplant, carrots, and chestnut mushrooms. Served with creamy mashed potatoes for the ultimate comfort food.

Ingredients

  • 150 ml
    red wine
  • 2 pcs
    eggplant
  • 2 tbsp
    italian seasoning
  • 3 pcs
    bay leaves
  • 4 slice
    garlic
  • 3 pcs
    carrots
  • 2 tbsp
    soy sauce
  • 500 ml
    vegetable stock
  • 15 g
    parsley
  • 2000 g
    potatoes (waxy)
  • 250 g
    chestnut mushrooms
  • 300 ml
    tomato passata
  • 400 g
    pickled pearl onions
  • 2 tbsp
    flour

Instructions

  1. 1Peel the potatoes, cut them into equal-sized pieces, and boil them in a large pot of lightly salted water until tender (about 15–20 minutes). Drain and set aside.
  2. 2Heat a large Dutch oven over medium heat and add a splash of olive oil.
  3. 3Sauté the pearl onions, sliced carrots, chestnut mushrooms, and eggplant for about 5–10 minutes until the outside is browned (they don’t need to be fully cooked). If the pan is too full, sauté the vegetables in batches and set them aside.
  4. 4Scoop the sautéed vegetables out of the pan and set them aside for now.
  5. 5Add another dash of oil to the empty pan and place it over low heat. Add the finely chopped garlic and sauté for 1 minute. Sprinkle the flour into the pan and cook for 1–2 minutes, stirring constantly, until the flour begins to turn a light golden color.
  6. 6Deglaze with the red wine and stir well with a whisk to prevent lumps from forming. Let it reduce for 2–3 minutes.
  7. 7Next, add the tomato purée, soy sauce, Italian herbs, bay leaves, and vegetable broth. Stir well until the sauce is smooth.
  8. 8Return the sautéed vegetables to the pan and let everything simmer gently over low heat for 30–35 minutes, until the vegetables are tender, the sauce has thickened, and the flavors have blended.
  9. 9Season the stew with salt and pepper, and remove the bay leaves if desired.
  10. 10Mash the cooked potatoes into a puree and, if desired, add plant-based milk and a little plant-based butter. Season to taste with salt and pepper.
  11. 11Serve the stew with the mashed potatoes and garnish with finely chopped parsley.

Nutrition

No nutritional information available for this recipe.

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Source:Rachel Ama, https://www.rachelama.com/recipes/2018/9/16/beef-less-vegan-stew

Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.