The wonderful food photography from some of my favourite blogs, namely Kath Eats Real Food, Oh She Glows and Healthful Pursuit never fail to entice me in to recreating some of their tasty eats. Funnily enough of late I’ve become increasingly inspired by meat or fish based dishes, pinning them with a view to recreating vegan versions.
Kath’s food always looks and sounds so incredible, it would nearly make me want to eat meat! (ok not really, but I am drawn in by the photos and flavour combinations!) Most recently she posted an amazing barbecue chicken sweet potato and parsnip like stew dish which served over brown rice sounded incredibly appealing!
I of course adapted it to suit my vegan preferences, but the inspiration was all in those photos I didn’t have access to any bone suckin’ sauce so whipped up my own quick and easy homemade barbecue sauce. The combination of the parsnip, sweet potato and meaty portobello mushrooms with the barbecue flavours was INCREDIBLE!
It’s not something I’d ever think of making off my own bat. I always forget how much I LOVE LOVE LOVE barbecue sauce. Sweet slightly spicy and stick to the ribs; my own, not those of animals. I’m totally on a sweet potato kick at the moment; after a bad experience with my last kabocha which left me a little devastated if I’m honest…it was starting to rot, or at least I think that’s what it was… the flesh was getting little air pockets in it and had little white lines and holes running through it.
Power to the sweet potato! Parsnips on the other hand were delicious in this dish but I put that down to the sauce. I’ve never really been a true fan of their quite distinct flavour and even scent. It’s weird how some things are more acceptable to the palate when cooked in a certain way or disguised in a delicious coating.
A truly comforting belly warming meal, perfect meal to curl with up of a Friday evening!
Portobello Parsnip & Sweet Potato Barbecue Stew (Inspired by Kath Eats)
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 30 minutes
- 125ml (1/2 cup) Passata (sieved tomatoes)
- 1 tsp tomato puree
- 1/2 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1 tsp Blackstrap molasses
- 1/4 tsp salt
- 1/4 tsp chili powder
- 1 small sweet potato peeled and diced in to bite size pieces
- 2 large portobello mushrooms sliced
- 1 medium parsnip peeled and diced
- 1 clove of garlic minced
- 1/2 white onion finely chopped
- 1 tsp smoked paprika
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/2 cup (125ml) water
- Add all sauce ingredients to a pot, bring to the boil and simmer for 10 minutes until thickened a little.
- Meanwhile add onion and garlic to a pan along with a drop of water and sauté for 2-3 minutes. Add in the rest of the ingredients for the stew along with the barbecue sauce, bring to the boil, cover and simmer for 25-35 minutes until the sweet potato and parsnips are soft but not mushy. The sauce should be thick and rich. If it becomes too thick during cooking add a little more water.
- Serve on top of a bed of short grain brown rice.