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🍽️ Vegan Hunter's Stew with Mushrooms and Mini Meatballs
366 kcal · 30 min · 4 servings
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Ingredients
- onions, red 1 pc.
- peppers, red 1 pc.
- mushrooms, brown 200 g
- garlic cloves 2 pc.
- potatoes, waxy 400 g
- oil 2 tbsp
- tomatoes, chopped 400 g
- vegetable broth 300 ml
- vegan fresh spread, pepper 100 g
- vegan snack meatballs 180 g
- sugar pinch
- salt pinch
- pepper, black ground pinch
- chives, fresh 10 g
- soy yogurt 4 tbsp
Instructions
- 1. Halve the onion and remove the outer skin.
- 2. Cut the onion into approx. 3 cm large pieces.
- 3. Wash the bell pepper.
- 4. Remove the green stem and seeds from the bell pepper.
- 5. Cut the bell pepper into approx. 3 cm large pieces.
- 6. Clean the mushrooms if necessary with a kitchen towel.
- 7. Quarter the mushrooms.
- 8. Peel the garlic.
- 9. Finely chop the garlic.
- 10. Peel the potatoes.
- 11. Wash the potatoes.
- 12. Cut the potatoes into approx. 3 cm large cubes.
- 13. Heat oil in a pot on high heat.
- 14. Fry the onion, the bell pepper and the mushrooms in it for approx. 4 minutes.
- 15. Deglaze the whole thing with chopped tomatoes.
- 16. Deglaze the whole thing with vegetable broth.
- 17. Add the chopped garlic.
- 18. Add the potatoes.
- 19. Simmer the whole thing for approx. 20 minutes on medium heat.
- 20. Keep the lid closed.
- 21. Simmer until the potatoes are cooked.
- 22. Take the pot off the stove.
- 23. Add the vegan spread pepper.
- 24. Add the vegan mini meatballs.
- 25. Stir everything well.
- 26. Season the hunter's stew with sugar.
- 27. Season the hunter's stew with salt.
- 28. Season the hunter's stew with pepper.
- 29. Let the hunter's stew steep for approx. 3 minutes.
- 30. Wash the chives.
- 31. Shake the chives dry.
- 32. Cut the chives into fine rings.
- 33. Distribute the hunter's stew on deep plates.
- 34. Add 1 tbsp soy yogurt each.
- 35. Garnish with the chives.
- 36. Serve the dish.
Nutrition per serving
- kcal: 366
- Protein: 15 g · Fett/Fat: 16 g · Carbs: 42 g