Name: Easy Vegan rainbow stew
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper (freshly ground); 50 g Parsnip; 50 g Endive; 150 g Rainbow Carrots; 150 g Potato (floury); 45 g Vegetarian bacon cubes; 1⁄2 Tbsp vegan butter; 1 Tbsp vegan margarine (melted)

Cow's milk

Lactose

Chicken egg

Gluten

Legumes

Living the Green Life

Dinner

Stamppot boring? Not at all! This stew is really a party on the table. It has no less than four different colors that wink at you. Still, this stew is as easy as any other variety and perfect for a weekday. So say goodbye to stew and halves to this rainbow stew.

Vegetarian

Vegan

Easy Vegan rainbow stew

 Peel the potatoes and cut large pieces in half. Using a peeler, peel the skin off the parsnips and rainbow carrots. Cut the parsnips into pieces and the carrots into quarters or slices. 

 Put the potatoes together with the parsnip and plenty of water in a pan. Put the carrots in another pan with plenty of water and bring both pans to a boil. Boil the potatoes, parsnip and carrots in about 20 minutes. 

 Drain both pans and retain some of the cooking liquid from the potatoes and parsnips. Let the potatoes and parsnips dry for a while in a colander and mash them with a potato masher. If the potatoes are too dry, you can add some cooking liquid or a dash of vegetable cooking cream. 

 Thinly slice the carrots and add them to the potatoes along with the endive. Mix well and season with salt and pepper. Warm up if necessary. 

 Meanwhile, heat the vegetable butter in a frying pan and fry the vegetable specks until crispy. Add the speck to the stew and put in the pan. 

 Spoon the rainbow stew onto four plates and spoon the gravy over the stew 

Easy Vegan rainbow stew

Easy Vegan rainbow stew

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