The vegetables I used for this warming stew are sweet winter vegetables like pumpkin, winter carrots, my favourite turnip celery, savoy cabbage, potatoes and onions. Before I place the vegetables in the casserole dish I first steam them so that they are soft. The onions I fry in a pan with garlic before adding them to the other vegetables. Then make the sauce.
This creamy sauce is delicious in combination with the sweetness of the winter vegetables. Making the sauce with dairy would turn the whole dish into something it is not. This stew has it's own wonderful taste which cannot be compared or replaced with butter, milk or cheese.
First I make a simple roux here, just with olive oil and water. Then I add Oatley (vegan cooking cream made from oats) to make the sauce creamy. The nutritional yeast flakes give the sauce the slight cheese-like flavour. Also added is some wine. I used a little mirin but any other wine can be used instead. Nutmeg and herbs finish it off.
Here I give the ingredients for the sauce, but I admit that I'm not so good at cooking a sauce and measuring everything at the same time! I make a sauce spontaneously, and it turns out different every time. But anyways, here is the recipe as a basis, and then change it as you go along:
3 tbl olive oil 46 g (1/3 cup) all purpose flour 500 ml (2 cups) water 250 ml (1 cup) vegan cooking cream (Oately) 25 ml (1/4 cup + 2 tbl) nutritional yeast flakes (Natufood) 2 tbl shoyu sauce 2 tbl mirin 1 small clove garlic, pressed 1/4 tsp nutmeg 2 tsp provincial herbs, or any other 1 tbl rapeseed/canola oil (koolzaadolie) salt and pepper to taste
Heat the olive oil in a pan. Gradually add the flour mixing well with a whisk. When all the oil is incorporated in the flour, pour the water slowly into the pan. Keep stirring with the whisk while adding the water. You may end up with some clumps, but don't worry about that. Let the sauce cook for another minute or so, and turn off the heat. Let it cool down a bit before pouring the sauce into a food processor or blender. Now add the other ingredients and blend until smooth. Taste the sauce and if it's ready pour it over the vegetables in the casserole dish:
Place a lid on the casserole dish and bake the stew in a hot oven for about 20 minutes. The top of the stew will bubble up and turn golden brown when it's ready. Underneath all that bubble the vegetables will be soft and soaked in the sauce.
For the finishing touch I'll add some fryed vegan sausage. Eat the stew with a generous sprinkling of fresh parsley.