Smoky Mushroom & Sweet Potato Stew
Full of flavour, this stew is the ultimate cosy-up-by-the-fire-on-a-rainy-day dish
prep time 25 mins total time 45 mins serves 4-6
ingredients
Olive oil
1 onion
4 garlic cloves
2 carrot
2 celery stalks
250g mushrooms
1 tsp ras el hanout
1/2 tsp smoked paprika
Salt and pepper
1/2 tsp chilli flakes
2 tbsp flour
1 large sweet potato
275ml plant milk
1l veg stock
2 tbsp tahini
Parsley
method
In a large pan (I used a Dutch oven), heat up a drizzle of olive oil over medium heat.
Dice the onion, carrots and celery, and mince the garlic. Add to the pan all together and stir through. Cook for 5-10 minutes until softened.
Meanwhile, quarter the mushrooms and then add to the pan along with the spices, salt, and pepper. Stir through and cook for a further 10 minutes until the mushrooms have reduced.
While that’s cooking, chop your sweet potato into bite-sized chunks.
Once the mushrooms are cooked, add in 2 tbsp of flour, stir in, then add your sweet potato, and give another stir.
Finally add in the plant milk, vegetable stock and tahini, mixing everything together. Bring to a boil. Reduce to a simmer and cook for 15-20 minutes, or until the sweet potato is soft. Sprinkle with parsley and enjoy with a piece of crusty bread.
notes
Full of spice and flavour, this recipe is easily adaptable to your palate. Up the chilli flakes for a bigger kick, or leave out altgoether for a milder taste.
This Autumn, you can use pumpkin, butternut squash or other squashes available in replacement for the sweet potato if you fancy it!
