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Inspired by carnivores

Posted By Peachy Palate On January 18, 2013 @ 5:00 pm In Vegan Meals | 6 Comments

Portobello Parsnip & Sweet Potato Barbecue Stew (Inspired by Kath Eats)

Servings – 1

Preparation Time – 5 minutes

Cooking Time – 30 minutes

Ingredients

Sauce

  • 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

Stew

  • 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

Directions

  1. Add all sauce ingredients to a pot, bring to the boil and simmer for 10 minutes until thickened a little.
  2. 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.
  3. Serve on top of a bed of short grain brown rice.

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