Green Meal

Winter Vegetable Stew with Creamy Mash

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Winter Vegetable Stew with Creamy Mash

Dinner

A rich and comforting winter stew packed with caramelised aubergine, mushrooms, root vegetables, warming spices and a splash of red wine. Served with silky smooth, dairy-free mashed potatoes for the ultimate cold-weather meal.

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Serves

Serves 4

⏱️

Time

60 minutes (15 min prep, 45 min cooking)

☁️

CO2e

Aubergine = 0.9 kg CO₂e per kg

Let's cook it

Ingredients

Vegetable Stew

1 aubergine, diced
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7 oz brown mushrooms, chopped
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2 tbsp brown sugar or dark sugar
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2 onions, roughly chopped
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3 garlic cloves, minced
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1 tsp ground cumin
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2 tsp paprika
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1 tsp dried rosemary
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2 tbsp tomato purée
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1¼ cups oat milk
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¾ cup red wine
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¾ cup vegetable stock (plus extra if needed)
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3 carrots, diced
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2 celery stalks, diced
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3 bay leaves
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A small handful dried or fresh cranberries
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A few drops gravy browning (optional, for colour)
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Oil for frying
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Fresh parsley, to serve
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Mashed Potatoes

2.2 lb potatoes
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⅔ cup almond milk
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2.8 oz plant-based butter
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Salt and freshly ground black pepper
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Fresh thyme (optional)

Vegetable Stew

1 aubergine, diced
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200 g brown mushrooms
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2 tbsp brown sugar or dark sugar
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2 onions
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3 garlic cloves
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1 tsp ground cumin
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2 tsp paprika
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1 tsp dried rosemary
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2 tbsp tomato purée
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3 dl oat milk
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2 dl red wine
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2 dl vegetable stock
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3 carrots
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2 celery stalks
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3 bay leaves
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A handful cranberries
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Gravy browning (optional)
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Oil for frying
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Fresh parsley
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Mashed Potatoes

1 kg potatoes
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1.5 dl almond milk
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80 g plant-based butter
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Salt and freshly ground black pepper
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Fresh thyme (optional)

🗒️ Ingredients

Steps

Caramelise the vegetables
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Fry aubergine and mushrooms in oil over medium heat for 8–10 minutes until golden and soft. Add the sugar and cook for 2 more minutes until caramelised. Set aside.
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Build the base
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In the same pan, add a little more oil and sauté onions and garlic for 5 minutes until softened. Stir in cumin, paprika and rosemary.
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Create the sauce
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Add tomato purée and cook for 1–2 minutes. Pour in oat milk and red wine and let it gently simmer. Gradually add vegetable stock. Adjust colour with a few drops of gravy browning if using.
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Add vegetables
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Stir in carrots, celery, and the caramelised aubergine and mushrooms.
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Simmer
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Add bay leaves and cranberries. Cover and let simmer on low heat for 20–40 minutes, stirring occasionally. Season with salt and pepper.
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Make the mash
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Boil potatoes in unsalted water for 12–15 minutes until tender. Drain and mash with plant butter, gradually adding almond milk until smooth and creamy. Season to taste.
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Serve
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Spoon the vegetable stew over the mash and finish with fresh parsley or thyme and cracked black pepper.

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