Vegetarian stew

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Delicious, well-filled stew without meat, but with mushrooms, carrot, bell pepper and potato in a spicy sauce.



Dissolve the stock cube in approx. 500 ml liters of boiling water.
Chop the onions and garlic. Fry these in a frying pan in a little oil or butter.
Cut the carrot into slices or cubes. Bake for a few minutes. Then add the mushrooms and the bell pepper in cubes and fry briefly.
Add the thyme and paprika powder and then the flour. Get through well.
Stir in the tomato paste. Add a splash of red wine (if you want to make this stew without alcohol, you can skip this step). Stir well so that the flour is incorporated and a kind of sauce is created.
Add the stock and keep stirring well. Place the bay leaves in the stew and then the potatoes.
Let the vegetarian stew with the lid partially on the pan simmer gently for about 45 minutes until the potatoes are tender.
Remove the bay leaves from the stew before serving.
Vegetarian stew

Source: Leukerecepten by leukerecepten-nl.
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