After making a two tone pink chocolate cake, I thought, why not make something savoury and pink?? Like this delicious and simple vegan beet stew with celery root purée!
Although the hubs and I do still eat some meat (always organic), we eat vegan and vegetarian most of the time, and I know a lot of my readers and followers are vegans, so I aim to please and recreated my French beef stew with beets instead of beef! haha And guess what?! It was SO good!
Even if you eat meat, there is nothing wrong with wanting to eat less of it. In fact, we should all strive to eat less meat, because most people eat way too much animal proteins, and in the long run, that creates a lot of health issues and chronic diseases, including colon cancer, etc. Always focus on quality and not quantity. It is better to eat a little bit of organic and grass-fed meat than a whole bunch of non-organic meat raised in horrible conditions, pumped with hormones, antibiotics, and genetically modified grains, and produces a meat that contains little nutrition because of all that.
[clickToTweet tweet=”When it comes to most things in life, including food, quality is better than quantity. Always. ” quote=”When it comes to most things in life, including food, quality is better than quantity. Always. “]
This recipe is also much faster to make than the one with beef!
Vegan Beet Stew in Wine Sauce and Celery Root Purée
A simple and delicious winter vegan beet stew recipe that will satisfy your carnivorous tastes, but with all the health benefits of beets! (GF)
- extra-virgin olive oil for cooking
- 1 onion large, peeled and thinly sliced
- 1.5 lb beets
- 6 garlic cloves minced
- 16 oz organic shiitake mushrooms (or any mushrooms of your choice. It is important to buy organic mushrooms as others are usually sprayed with synthetic formaldehyde, to maintain their freshness.)
- 1 1/2 cup vegetable broth organic
- 3/4 cup red wine organic
- 2 Tbsp grain mustard
- 5.5 oz organic tomato paste (1 small can)
- 1 tsp Herbes de Provence mix
- 1/4 cup olives in olive oil (a handful)
- 2 organic sun-dried tomatoes packed in olive oil
- 1.5 lb /800 g organic potatoes of your choice (white, red, or yellow flesh)
- 1 lb /450g celery root
- 1/2 tsp grey sea salt (a few pinches)
- 1/4 tsp ground pepper (a few pinches)
- Peel all the beets, and cut in quarters or cubes of similar sizes (each cube should be about 2 big bites, or the size of stewing beef).
- Place the beet pieces in a big bowl with the wine, the grainy mustard, onion slices, herbes de Provence, some black pepper, and half of the minced garlic.
- Cover and marinate for 30 minutes, or up to 8 hours (in the fridge).
- Heat some olive oil over medium heat in a large stockpot.
- Remove the beet pieces from the marinade and roast the pieces in the oil on all sides.
- Pour the wine marinade and the water (or broth) over the beets and bring to a boil. Let it boil for 3-5 minutes. Add the bouillon cube if not using broth, and mix to dissolve completely.
- Stir in the tomato paste, and the minced sun-dried tomatoes (if using).
- Reduce the heat to medium-low.
- Cover, and let stew on medium-low heat for 30-45 minutes, stirring occasionally.
- minutes before the stew is ready, add the pitted olives, and a few generous pinches of sea salt and some freshly ground black pepper, mix.
- While the stew is cooking, prepare the celery root purée:
- Bring a large pot of filtered water to a boil.
- Peel the potatoes and the celery root, and cut in small bite-size cubes.
- Put the cubes into the boiling water and let cook for 15-18 minutes, or until cooked.
- Drain the water out, keeping about 3-4 Tbsp at the bottom.
- Add 2-3 Tbsp of vegan buttery spread, or grass-fed butter (if you're not vegan or allergic to dairy), or even a light drizzle of olive oil, plus 1/2 tsp of grey sea salt and a generous amount of freshly ground black pepper.
- Use a potato masher or a hand-held electric mixer to purée the potatoes and celery root until smooth.
- While the stew and the potatoes are cooking:
- Heat up a large pan over medium heat.
- Add a generous drizzle of good quality olive oil, and the sliced mushrooms. Sauté until they are looking golden and roasted, then add the other half of the minced garlic.
- Mix and cook for a few more minutes. Be careful not to burn the garlic.
- Put aside in a warm area while waiting for the rest to be done.
- When everything is cooked, assemble your plates, equally dividing the celery root purée, the beet stew and the sautéed mushrooms.
- Garnish with a few greens (dressed with a quick apple cider & maple dressing). Enjoy right away!
- Leftovers will store in the fridge in an airtight container for 3 days.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 372kcal | Fat: 3g | Sodium: 1448mg | Potassium: 2484mg | Carbohydrates: 70g | Fiber: 16g | Sugar: 23g | Protein: 14g | Vitamin A: 890% | Vitamin C: 50.3% | Calcium: 175% | Iron: 9.9%
Note: This recipe contains affiliate links for products that I use myself and/or recommend using. By purchasing from these, I receive a few pennies in commissions, allowing me to continue my work. Thank you!