Vegetable stew {vegan}

On continue sur notre lancée des idées de recette de Noël avec ce petit plat de légumes façon blanquette ! Quoi de mieux qu’un bon petit plat chaud mijoté par ces températures, ça réchauffe la maison et le cœur au passage ! On a dit que Noël cette année serait sans prise de tête, je crois qu’il arrive un temps où on en a marre de passer des plombes en cuisine alors on trouve des solutions pour se faciliter la vie ! Cette blanquette de légumes est parfaite pour ça, on peut préparer chaque élément à l’avance, reheat them and then assemble them for serving. You can also cook this in your prettiest casserole dish and place it in the center of the table for friendly, no-fuss service. ! And as it’s Christmas it’s obviously not a simple vegan blanquette recipe but rather a blanquette with hot Christmas spices and that really makes the difference !

A surprising dish rich in flavors,

where every bite is a new discovery ! It will also bring back a lot of childhood memories of meals with our grandmothers., Today we tend to forget these slow-cooked dishes., which seem obsolete to us, in favor of more trendy things, but going back to the classics is good and it’s just super comforting ! So hop, hop, nothing very complicated to find as ingredients in this easy blanquette recipe, it's simple to make, economical and absolutely delicious, so why not try ?!

Vegetable stew {vegan}

POUR 6/8 PEOPLE

5 carrots
2 parsnip
2 leeks
1 onion
400 g of button mushrooms
250 g oyster mushrooms
300 g of chestnuts
40 cl of vegetable cream (here soy)
15 cl de vin blanc sec
50 g of margarine
50 g of flour
1 tablespoon of vegetable broth powder
1 cinnamon stick
1 star anise
5 cloves
3 bay leaves
1/2 teaspoon of nutmeg
1/2 teaspoon coriander powder
1 teaspoon of smoked paprika
neutral vegetable oil
Salt and pepper

We start by peeling and cutting the carrots into sections. (sideways it’s prettier !) and in two lengthwise if they are large. We do the same thing with the parsnips but cut them into large slices..
Cut the leeks in half lengthwise, wash well and roughly chop.
Put the vegetables in a casserole dish, add 1 liter of water then cinnamon, star anise, cloves, bay leaves and broth. Leave to simmer at low boil and covered for 30 minutes.
During this time, cut the onion and button mushrooms into quarters and shred the oyster mushrooms.
In a pan, put a good drizzle of oil then add the onions and mushrooms. Cook over high heat to ensure caramelization then add salt., smoked paprika and coriander powder, mix well then add the chestnuts and stir gently. Book.
Once the vegetables in the broth are cooked, filter the broth, remove the spices and keep the broth on one side and the vegetables on the other.
In a casserole, heat the margarine with a drizzle of oil then add the flour. Let it cook 3 minutes while stirring then deglaze with the white wine while whisking with a whisk then add the cream and filtered broth. Cook at a low boil until the mixture thickens. (add a little water if needed, the sauce should be half thick and half liquid). Then add the nutmeg, add salt and pepper.
Add the cooked vegetables to the broth then the mushrooms and chestnuts, mix and cook 10 additional minutes on low broth.
Serve as is or with rice.