Vegan Root Vegetable Stew
Hearty and warming, this vegan root vegetable stew makes a healthy and satisfying winter meal that your whole family will be sure to love.
Servings: 6
Calories: 160kcal
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.
Nutrition
Calories: 160kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 996mg | Potassium: 1056mg | Fiber: 6g | Sugar: 14g | Vitamin A: 17161IU | Vitamin C: 82mg | Calcium: 208mg | Iron: 2mg