Harvest Veggie Ragout
I've used this as a vegan Thanksgiving main dish for the past two years, and I plan on using it again. Meat eaters love it too. I can't remember where I found it, but I'm pretty sure it was online. Please let me know if you recognize this recipe so I can properly reference it. This dish is tasty even if you don't serve it for Thanksgiving.
olive oil
2 sprigs thyme
2 bay leaves
1/4 cup chopped parsley
1 tbsp flour (I substitute corn starch)
1 cup dry red wine
3/4 tsp salt
1/2 tsp pepper
3 cups butternut squash diced (you may need to bake a bit so that the squash is soft enough to peel)
2 cups sliced leek, sliced about 1/2 inch thick
1 1/2 cup carrot sliced about 1 inch thick
1 1/2 cup parsnip sliced about 1/2 inch thick
1 cup celery sliced about 1/2 inch thick
10 cloves (flakes) garlic diced
1 tbsp tomato paste
1/2 cup veggie broth
1 can chickpeas drained
6 portabello mushroom caps
In a large pot heat oil, and combine squash, leeks, carrots, parsnips, celery and garlic. Saute 8 minutes until the veggies are starting to brown. Add bay leaves, thyme. Stir in tomato paste, flour and wine. Reduce heat and cook 5 minutes. Stir in broth and chickpeas. Cover and simmer 20 minutes until veggies are tender. Stir in salt and pepper. Remove bay leaves and thyme. Slice mushroom caps. In a separate pan heat some oil and fry the mushrooms for 5 minutes. Layer the mushrooms on top of the veggies and serve warm.
olive oil
2 sprigs thyme
2 bay leaves
1/4 cup chopped parsley
1 tbsp flour (I substitute corn starch)
1 cup dry red wine
3/4 tsp salt
1/2 tsp pepper
3 cups butternut squash diced (you may need to bake a bit so that the squash is soft enough to peel)
2 cups sliced leek, sliced about 1/2 inch thick
1 1/2 cup carrot sliced about 1 inch thick
1 1/2 cup parsnip sliced about 1/2 inch thick
1 cup celery sliced about 1/2 inch thick
10 cloves (flakes) garlic diced
1 tbsp tomato paste
1/2 cup veggie broth
1 can chickpeas drained
6 portabello mushroom caps
In a large pot heat oil, and combine squash, leeks, carrots, parsnips, celery and garlic. Saute 8 minutes until the veggies are starting to brown. Add bay leaves, thyme. Stir in tomato paste, flour and wine. Reduce heat and cook 5 minutes. Stir in broth and chickpeas. Cover and simmer 20 minutes until veggies are tender. Stir in salt and pepper. Remove bay leaves and thyme. Slice mushroom caps. In a separate pan heat some oil and fry the mushrooms for 5 minutes. Layer the mushrooms on top of the veggies and serve warm.