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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 brown onion (medium, roughly chopped)
- 2 stalks celery (roughly chopped)
- 3 medium carrots (peeled and sliced, if the carrots are big cut the slices in half)
- 350 grams chestnut mushrooms (button, crimini mushrooms leave the smaller mushrooms whole and cut bigger mushrooms in half)
- 3/4 Tbsp. chopped fresh rosemary
- 1/2 Tbsp. thyme leaves
- 2 cloves garlic (put through a garlic press or finely minced)
- 1 Tbsp. tomato puree (paste)
- 1 Tbsp. soy sauce (I used light soy sauce)
- 1 tsp. relish (Henderson's, or vegan Worcestershire sauce)
- 35 grams plain flour (all-purpose flour)
- 160 mL red wine (I used malbec)
- 2 parsnips (medium, peeled then cut into equally sized slices)
- 250 grams swede (rutabaga peeled and cut into bite-sized chunks)
- 800 mL stock (made using vegan vegetable bouillon)
- 2 bay leaves (dried)
- 1/2 tsp. sea salt (more if needed)
- 1/2 tsp. freshly ground black pepper
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium900mg38% |
| Potassium1220mg35% |
| Protein12g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber8g32% |
| Sugars17g |
| Vitamin A160% |
| Vitamin C60% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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