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If you’re looking for a deliciously creamy dinner that will be on your table in minutes then this autumnal stew is the dish for you!
Vegan Autumn stew
If you’re looking for a deliciously creamy dinner that will be on your table in minutes then this autumnal stew is the dish for you!
- 280 g Oumph! Thyme & Garlic
- 400 g mushrooms (cut in to small pieces)
- 6 cloves of garlic (chopped)
- 1 yellow onion (chopped)
- 500 ml plant-based cooking cream
- 1 vegetable stock cube
- 1 tbsp black currant jelly
- 4 tbsp soya sauce
- Ground black pepper
- Salt
- 3 g rosemary
- 3 g thyme
- Fresh parsley (chopped)
- 6 tbsp rapeseed oil
- Potatoes and pickled cucumbers (to serve)
- Fry the mushrooms, onion and garlic in a deep saucepan.
- Add the cream, stock cube, soya sauce, black currant jelly and the herbs and spices. Cook for approx. 5 minutes.
- Fry the Oumph! Thyme & Garlic in a little oil, and then add it to the saucepan.
- Serve with boiled potatoes, pickled cucumbers and perhaps with a little black currant jelly. Top with chopped parsley.
