It is finally snowing in Amsterdam! It is so gorgeous, I wish I could just sit down at the window with a cup of hot tea and gaze at the beautiful snowy trees and rooftops. There is no better time to cook this recipe then right now. Filling, flavourful and cozy: this is the perfect winter dish. The delicious smells are already filling the house while making the dish, but when the steaming hot stew breaks free after cutting into the potato crust the smells will warm you through all the way.
To be honest, I was a little bit afraid I would be too late with this recipe because I couldn’t find the time to post it since December, and this recipe is really meant for the coldest days. But this late christmasy weather that just arrived gave me another chance.I could say this is the most delicious and rich vegan dish that I ever tasted and it would be most definitely true, however it might be too powerful of a statement as I am still quite unexperienced in vegan cooking. Over the past few years I started experiencing with the possibilities in vegetarian and vegan cooking as I love the environment friendly aspect of it. In a short summary the carbon footprint of a vegan diet is less then half of a meat lovers’ (eating the same amount of calories). If you haven`t heard of this yet here you can find an interesting article to read.However I need to be cautious in the experimenting as I noticed that a few vegan alternatives are not gluten free at all such as oat milk, seitan (meat substitute made from wheat), and plenty of the vegan pre-made products. But eating gluten free quite often requires making more effort so this was not unexpected. It also does not help that I feel like eating fully vegan and gluten free would make it almost impossible to eat in a restaurant. Just explaining my gluten allergy can already be such an annoying experience when eating out (especially when travelling). If anybody has some advice or tips regarding this I would love to read about it in the comments. Ingredients (serves 6-8):
- 1 tablespoon olive oil
- 2 onion (peeled and diced)
- 3 celery stalks (diced small)
- 2 carrot (peeled and diced)
- 4-6 cloves of garlic (peeled and coarsely diced)
- 2 tablespoons tomato puree
- 250 g cherry tomato
- 200 g cooked chestnut (found it in Jumbo)
- 400 g mixed mushrooms chopped into bite sized pieces (I had a mix of shiitake, chestnut mushrooms, Portobello, oyster mushrooms, nameco and champignons)
- A handful of fresh rosemary chopped small (or a teaspoon of dried rosemary)
- A handful of sage leaves chopped small (or a teaspoon of dried sage)
- 100 ml red wine
- 200 ml vegetable stock
- 2 tablespoon coconut oil (melted)
- 700 g sweet potato (peeled and diced)
- 300 g potato (peeled and diced)
- ¼ teaspoon freshly grated nutmeg
- Salt and pepper to taste
Warm up the olive oil in a thick bottomed pan (cast iron works well) and braise the onion, celery, carrot and garlic for about 8 minutes until the onion gets slightly translucent.
Add the tomato puree and cook for a few minutes before adding the mushrooms. Wait for the mushrooms to cook for about five minutes, then add the cherry tomatoes, chestnuts stock,wine, herbs and freshly grated black pepper. Cover and let it simmer on low heat until you prepare the potatoes (about half an hour).
Pre-heat oven to 180 degrees.
Cook the two types of potatoes for about 10 minutes until cooked throrugh, drain the water and mash them while adding the coconut oil and spices.
If you started cooking in an oven proof dish then you can skip this step, if not then it is time to transfer the stew to an ovenproof deepdish. You can place the mash on top with a spoon or help it getting crispier by piping it on top using a piping bag.
Bake for 30 minutes and serve hot with some light salad on the side.