Autumn is the best season for root vegetables like swedes, parsnips and turnips which are perfect for stews. This recipe brings these vegetables together in a rich cider based stew with mustard almond milk. This is a great mid-week meal especially on nights that are cold or rainy. The stew is served with a side of crispy roasted kipfler potatoes.
For another vegan stew, check out our recipe for Lentils Provencial here.
Vegan Cider and Autumn Vegetable Stew
- 1 brown onion diced
- 3 tablespoons olive oil
- ½ leek thinly sliced
- 1 medium turnip diced
- 1 swede diced
- 1 medium parsnip diced
- 5 sprigs fresh thyme
- 2 tablespoons brandy
- 2 tablespoons whole grain mustard
- 1 ½ cups dry apple cider
- ½ cup almond milk
- 2 medium granny smith apples peeled and cut into wedges
- 10-12 kipfler potatoes washed but not peeled
- salt and pepper to taste
- Heat two tablespoons of the oil in a large dutch oven over medium heat. Add the onion and sauté for 10 minutes or until softened and browning.
- Add in the leek, turnip, swede, parsnip and thyme season generously then continue to cook stirring regularly for a further 8 minutes.
- Stir in the brandy and mustard and cook for a further 2 minutes. Reduce heat to low-medium then add cider and deglaze the pan. Cover and allow to simmer for 45 minutes.
- Uncover and stir in almond milk and apples. Simmer for a further 25 minutes. Season to taste and serve over roasted potatoes.
- Meanwhile, preheat oven to 220°C. place the potatoes on a lined baking tray, drizzle with remaining oil and season generously with salt and pepper. Transfer to oven and roast for 30 minutes or until tender and golden brown.