So several weeks ago I posted about a “failure” in trying to make something into what it’s clearly not: “Beef” stew (vegan), using substitutes that simply didn’t measure up to the original. The main problem was that I was using a “beef” tips product that should not be slow simmered. It got sour and bitter. The boys nicknamed it “feeb” stew, beef backwards and feeb for feeble.
I continued to tinker and found the flavor profile that was “close” to the original but still honored the inherent flavors and textures of the replacements. I feel this recipe redeems itself now.
If you have never had turnips, this is a great one to try them in. The root vegetables in this all tend towards sweeter than potatoes and are a bit firmer in texture. It’s soft, but not mush. It’s a perfect Sunday supper and makes the house smell good!
So here’s one thing about eating vegan–it’s not about “replacing” meat with a different plant protein. It’s working for us when we reimagine familiar recipes with new ingredients and techniques.
It takes a bit of layering to bring out the “umami” flavor meat adds, I am starting to figure it out. The mushrooms do it in this one, and cremini are solid enough to hold up to the long cook time without getting bitter. Cooking the tomato paste also helps bring depth and bay leaves in the broth brighten it up.
I truly love this version as an update to a comfort food winter favorite. The original recipe is from The Pioneer Woman. I served it with yukon gold mashed potatoes (boil, mash and add unsweetened coconut milk) and peas. Multi-colored carrots are a nice touch for visual variety, orange/purple/white.
Feeble no more…power to the plant!
Root vegetable stew
- 1 onion diced
- 4 cloves garlic minced
- 4 tbsp olive oil
- 4 oz tomato paste
- 8 cremini mushrooms, quartered
- 4 cups vegetable broth
- Dash sugar
- 2 bay leaves
- 2 turnips, peeled and diced
- 1 parsnip, sliced into 1/2″ rounds
- 4 carrots, sliced into 1/2″ rounds
- Salt and pepper
Sauté the onion in oil until translucent, about 5 min. Add garlic and mushrooms, cook another 2 minutes. Add tomato paste and cook for 2 minutes. Add broth and bring to a simmer. Reduce heat, add bay leaves, sugar and salt and pepper. Cover and simmer for about 2 hours until liquid reduces to half. Add diced vegetables, cover and cook another 45 minutes to an hour until soft. Remove bay leaves.
Serve with mashed potatoes and peas.