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Vegan Jegergryte
From Statesboro Market2Go
<p>A vegan take on Hunter’s stew that uses a wide array of different vegetables for a rich flavor! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: arcticgrub.com (Entered by Ariana Giddens)
Serves: Not listed
Vegan!
Ingredients
2 tablespoons
Vegan butter
1
Sweet onion (chopped)
1
Leek (cleaned, halved and sliced thinly, discarding the toughest section)
2 stalks
Celery (chopped)
3 cloves
Garlic (minced)
8 ounces
Button mushrooms (quartered)
2
Portobello mushrooms (sliced thick)
8 ounces
Shiitake mushrooms (sliced)
1 tablespoon
Dijon mustard
1/2 cup
Madeira or red wine
15 Juniper berries (crushed)
2 medium sized
Carrots (peeled and chopped)
2 small
Parsnips (peeled and chopped)
1 small
Rutabaga (peeled and chopped)
1 large
Yukon gold potato
1 quart
Vegetable or mushroom stock
Salt & pepper to taste
1/2 cup
Cashew cream
1/2 cup
Non-dairy milk
2 tablespoons
Flour
2 tablespoons
Lingonberry sauce
1/2 cup
Non-dairy sour cream
Additional bingonberry sauce and vegan sour cream for serving
FOR THE CASHEW CREAM:
1 cup
Raw unsalted cashews (soaked in water for 2 hours or overnight)
1/2 cup
Water
1/2 teaspoon
Maple syrup (optional)
Additionally, try adding fresh herbs of your choice while cooking to customize your stew!
Step by Step Instructions
- Heat the vegan butter in a large, heavy bottomed pan. Add the onion, leek, celery, garlic to the pan and season to taste. Saute for 5 minutes.
- Sir in the mushrooms and season again. Saute for 3 to 4 minutes, then add the mustard. Stir the vegetables well to coat, then de-glaze the pan with the wine and let the liquid evaporate for 1 or 2 minutes.
- Add the juniper berries, and fresh herbs of your choice, carrots, parsnips, rutabaga, potato, and stock of your choice and reduce the mixture to a simmer.
- Make the cashew cream by combining the cashews, water, and maple syrup in a blender and blend until creamy.
- Whisk the cashew cream, non-dairy milk, and flour together. Stir the mixture into the stew and let it simmer for 30 minutes over low heat. A few minutes before the end of the cooking time, stir in the lingonberry sauce and vegan sour cream.
- Serve the stew hot by itself or over rice, topped with fresh herbs, and additional lingonberry sauce and/or vegan sour cream.