Quick and easy recipes: Creamy vegetarian Christmas stew

Serves 4

Stew:
1 package (300 grams) of vegetarian soy “stew beef”
350 grams of fresh mushrooms
10 small baby onions
3 garlic cloves
1 tsp finely chopped fresh rosemary
1 tsp salt flakes
1 tsp Chinese soy
10,5 cup red wine
1,5 cups of cream
1 cup crème fraiche

Fresh rosemary for garnish

Salt Roasted Potatoes:
900 grams small baby potatoes
2-3 tablespoons olive oil
2 tbsp Sea salt

Peel the onions but keep it whole, chop the garlic cloves finely and cut the mushrooms into whatever size you prefer. Fry the garlic and baby onion for about 10 minutes over medium heat in a large saucepan or casserole, stir continously. Add the chopped rosemary, mushrooms, salt and the vegetarian soy stew beef and raise the heat a little bit. Fry for about 5 minutes and then add the red wine, let it cook for another 5 minutes. Finally add the cream, crème fraiche and soy sauce and let it simmer for about 5 minutes.

Sprinkle some fresh rosemary over the Stew before serving.

Preheat the oven to 225 degrees Celsius or 440 Farenheit. Wash the potatoes and toss them with salt and olive oil. Pour in a baking sheet and toast in the oven for about 30 minutes or until the potatoes are soft and have a nice crispy crust.

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from madebymary

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