RECIPE: Vegan Autumn Stew

Autumn stew

Author: Oumph

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 recipe

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)
  1. Fry the mushrooms, onion and garlic in a deep saucepan.
  2. Add the cream, stock cube, soya sauce, black currant jelly and the herbs and spices. Cook for approx. 5 minutes.
  3. Fry the Oumph! Thyme & Garlic in a little oil, and then add it to the saucepan.
  4. Serve with boiled potatoes, pickled cucumbers and perhaps with a little black currant jelly. Top with chopped parsley.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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