This tastes like beef stew without the beef. Well, maybe you have to be meat-free for a while to think that.
Ingredients (serves 2 as a side dish):
2 Yukon Gold potatoes, 1/4 inch sliced
2 carrots, peeled, cut into chunks
1/2 cup sweet onion, cut into chunks
1 stalk celery, diced
3 or 4 cloves peeled garlic, sliced thinly
1 cup water
1/2 teaspoon tamari
Spices (parsley, sage, thyme, paprika, oregano)
Preheat oven to 400 degrees F. Place potatoes in a layer on the bottom of a small glass casserole dish or dutch oven. Top with carrots, onions, celery, garlic. Mix tamari, spices, and water together and pour over vegetables. Cover (parchment and aluminum foil or a cover for your dish if you have it). Bake for up to 2 hours. Check midway to make sure liquid has not evaporated (add more water if needed) and to gently toss vegetables into the broth.
I adapted this from a McDougall’s recipe of the same name. She uses a prepared vegetable broth instead of water, but I think my diced celery made up for it (like a mirepoix). I don’t pre-cook my garlic. The biggest difference is that I bake it for two hours instead of one. The vegetables are softer but still intact as you can see. And they’ve absorbed more of the flavor of the broth.
I’d like to have this now, for lunch! Looks very tasty and with fall on the way a good dish for cooler weather. Thanks for posting.
It makes great leftovers. I plan to make it again in a few days and add Brussels sprouts.
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