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.
One thought on “Vegan Cider and Autumn Vegetable Stew”
Great post 😁