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5 from 2 votes

Vegan Cider and Autumn Vegetable Stew

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: british
Keyword: autumn, cider, stew, vegan, vegetable
Servings: 4


  • 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.