Nothing quite beats a winter stew when the temperature begins to drop. This rich meatless dish and its thick tasty gravy really hits the spot. With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this has quickly become one of my most popular recipes–somewhat beef bourguignon, but without the beef.

　　Serve it with creamy mashed potatoes and long-stemmed broccoli for a classic winter dinner. Then transform leftovers into Winter Pie by popping a pastry lid on top and baking it to golden brown perfection.

　　

Ingredients

4 servings

　　1 Tbsp. olive oil

　　3 carrots, peeled and sliced diagonally into 1cm (½in) slices

　　4 shallots, peeled and halved

　　300g (10½ oz.) oyster mushrooms (or use shiitake mushrooms)

　　2 bay leaves

　　6 fresh thyme sprigs

　　2 Tbsp. all-purpose flour

　　250ml (9 fl oz.) red wine

　　1 x 400g (14oz) can tomatoes

　　150g (5½ oz.) sweet potatoes, peeled and roughly cubed

　　500ml (18 fl oz.) vegetable stock

　　1 Tbsp. brown rice miso paste

　　Sea salt and freshly ground black pepper

　　Handful of fresh curly leaf parsley, roughly chopped, to serve

　　

Step 1

Preheat the oven to 400°F. 

　　

Step 2

Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.

　　

Step 3

Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.

　　

Step 4

Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.

　　One Pot: Three Ways: Save Time With Vibrant, Versatile Vegan Recipes by Rachel Ama is available now from Yellow Kite Books. Photography by Haraala Hamilton. Buy the full book from Yellow Kite Books, Bookshop, or Amazon.