Creative Culinary Solutions
Vegan Root Vegetable Stew
A comforting dish that will satisfy vegans, flexitarians, and canivores alike. A very versatile menu solution!
| Difficulty: | 10/20 |
| Yield serving: | 10 |
| Preparation time: | 10 minutes |
| Cooking time: | 10 minutes |
Preparation
- In a dutch oven or pot with a thick bottom, sauté the onions in the vegetable oil on medium heat until translucent.
- Add garlic and sauté for another minute or two, until fragrant.
- Add the turnips, carrots, and potatoes, and sauté for about 5 minutes to allow for flavours to develop.
- Add the lentils, brown gravy, season with the vegetable soup base and mix well.
- Add the bay leaves and let simmer for about 30 minutes, stirring frequently and adding water when it gets too thick.
- When the lentils are done, turn off the heat, add the red wine vinegar and mix well.
- Serve in a bowl and sprinkle with fresh parsley.
One bowl contains all the nutrients that your guests need; sprinkle with parsley and serve with a piece of baguette.
Related Products
LUDA H
Instant Brown Gravy Mix, Gluten-Free, Low Sodium
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333273
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- Halal certified
- Instant - just add water
- Kosher pareve
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- No Added MSG
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LUDA H
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- No artificial colours or flavours
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LUDA H
Instant Vegetable Soup Base, Gluten-Free, Sodium Reduced
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- Halal certified
- Instant - just add water
- Kosher pareve
- Low or reduced sodium
- No Added MSG
- No artificial colours or flavours
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LUDA H
Instant Vegetable Soup Base, Gluten-Free, Sodium Reduced
1 X 15 kg Carton
333373
- Gluten friendly
- Halal certified
- Instant - just add water
- Kosher pareve
- Low or reduced sodium
- No Added MSG
- No artificial colours or flavours
- Vegan
- Vegetarian
- Steam Table Stable
- Freeze Thaw Stable
- Gluten free
Ingredients
- 15 mL (1 tbsp) of vegetable oil
- 250 mL (1 cup) of onions, chopped
- 2 garlic cloves, chopped
- 500 mL (2 cups) of turnip, peeled and chopped
- 500 mL (2 cups) of carrots, peeled and diced
- 1 L (4 cups) of potatoes, washed and diced
- 500 mL (2 cups) of green lentils, dry
- 1.5 L (6 cups) of prepared Instant Brown Gravy Mix, Gluten-Free, Low Sodium
- 375 mL (1-1/2 cups) of water
- 10 mL (2 tsp), dry mix, of Instant Vegetable Soup Base, Gluten-Free, Sodium Reduced
- 4 bay leaves
- 30 mL (2 tbsp) of red wine vinegar
- 125 mL (1/2 cup) of fresh parsley, washed, pat dry, and chopped
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