Can I use just one type of beet instead of chiogga, yellow, and red?

While the recipe calls for a mix of chiogga, yellow, and red beets for visual appeal and a nuanced flavor, you can certainly use a single variety if preferred.

What are Jerusalem artichokes and can I substitute them?

Jerusalem artichokes, also known as sunchokes, are root vegetables with a slightly nutty, sweet flavor. If unavailable, you could try substituting with parsnips or extra carrots, though the flavor profile will change.

Why do I fry the mushrooms without oil first?

Frying mushrooms without oil first allows their natural water to cook out, concentrating their flavor and helping them achieve a better golden-brown sear when oil is added later.

Is the red wine essential, or can I omit it?

The red wine adds a significant depth of flavor to the stew. If you prefer to omit it, you can substitute it with an equal amount of vegetable stock, though the overall richness will be slightly different.

How should I store leftover Mushroom and Root Vegetable Stew?

This stew stores well. Allow it to cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days. It can also be frozen for longer storage.

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Mushroom and Root Vegetable Stew
[Vegan, Gluten-Free]

LH By: Lisa Andersson and Erik Huss

Author Bio

Recipes that show that healthy vegan food is not boring, but easy, diverse, and delicious. We... Read More

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A rustic bowl of vibrant Mushroom and Root Vegetable Stew, featuring colorful beets, Jerusalem artichokes, and golden-fried mushrooms, garnished with fresh parsley.

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Mushroom and Root Vegetable Stew [Vegan, Gluten-Free]

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Dairy Free

This warming, hearty stew is inspired by the classic boeuf bourguignon. A variety of beets — red, chiogga, and yellow — are simmered with carrots and Jerusalem artichoke. As the root vegetables simmer, onions are fried until tender and then stirred into the broth. This stew pairs perfectly with grains... Read More

Ingredients You Need for Mushroom and Root Vegetable Stew [Vegan, Gluten-Free]

Vegetable oil, as needed
1 chopped onion
4 chiogga beets
4 yellow beets
4 red beets
2 carrots, cut into pieces
5 Jerusalem artichokes
1 tablespoon tomato paste
2 bay leaves
1 cup of red wine (vegan)
6 cups of vegetable stock
A pinch of salt
15 mushrooms of your choice
Parsley, for garnish

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How to Prepare Mushroom and Root Vegetable Stew [Vegan, Gluten-Free]

Start by finely chopping the onion and fry over medium heat in a heavy saucepan.
Peel and cut the beets, carrot, and artichoke. When the onions are lightly browned add the beets, carrots, and artichoke and fry for a few minutes. Add the tomato purée and stir, then pour over the wine and broth. Let simmer for 40 minutes.
Wash and cut the mushrooms into fine pieces. Fry in a frying pan, without oil first, and then when the mushroom water cooks out (takes a few minutes), pour in a little vegetable oil and fry so that they get a nice golden color.
Taste the stew and add salt and pepper, if needed. Garnish with the parsley and the fried mushrooms.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.