Winter’s here and the chill in the air means that it’s time to get stuck into some decent comfort food.
Hearty and warming, my vegan root vegetable stew makes a healthy and satisfying winter meal that your whole family will love.
In addition to tasting great, this root vegetable stew celebrates the stars of the winter veggie lineup.
Eating seasonally, is not only better for the planet (through lessening the carbon footprint of your food), it also supports local vegetable growers and helps to boost your health and immune system.
Winter veggies, like daikon radishes, squashes and cabbages are packed full of beneficial nutrients and minerals.
They’re also really easy for your body to digest, so this recipe is a great option if you or someone you love is feeling a bit under the weather.
The addition of fresh minced ginger and garlic contributes to the gorgeous depth of flavor in this stew, but they also lend their well-known health benefits for keeping the coughs and colds in check.
It only takes around five minutes of prep to get this stew bubbling away in the oven, and clean up’s a breeze as it’s a ‘one pot wonder’. In under an hour you can be diving into a wonderful wintery bowl of goodness!
Looking for more healthy winter meal ideas? Here you go!
Creamy Vegan Broccoli Cheese Soup
Asparagus Risotto with Mushrooms
Japanese Udon Noodles with Kimchi Miso Broth
Vegan Mashed Potatoes with Hints of Garlic and Rosemary
Butternut Squash, Spinach, Cipollini Onion, & Pasta with a Roasted Garlic Butternut Cream Sauce
Remember, if you make this vegan root vegetable stew, come back and leave me a comment to let me know what you thought.
You can also tag us on Instagram @One_Bite_Vegan. We love to see what you’ve got cooking in the kitchen!
Vegan Root Vegetable Stew
Ingredients
- 1 red onion peeled and cut into wedges
- 2 carrots peeled and cut into thick rounds
- 2 celery stalks chopped
- 1 medium-sized winter squash (butternut, kabocha,
or acorn) peeled and cut into cubes - 1 daikon radish peeled and cut into thick rounds
- 1 head napa cabbage washed and rough chopped
- 1 5" piece kombu
- 1 cup water
- 5 tbsp mirin (sweet rice wine)
- 4 tbsp sake
- 5 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp minced garlic
- 1 tsp minced ginger
- zest of one lemon
Instructions
- Preheat the oven to 400°F
- Place the kombu in the bottom of a large oven safe pot and then all the rest of the ingredients on top.
- Put the lid on the pot and cook for 50 minutes in the oven. Alternatively you could cook this on top of the stove with the lid on, but the cooking time may vary.
- Remove the kombu and discard. Serve over polenta, mashed potatoes, brown rice, or on its own.
