Vegan stifado with chestnuts
Stifado is a meat stew from Greece. We replaced the meat with chestnuts and made it a vegan dish. Wonderfully warming and with a Mediterranean touch due to all the spices. Perfect for when the days get shorter and the temperatures drop. A plate of our Stifado warms body and soul with the typical taste of Greece!
| Persons |
4 |
| Preparation time |
15 minutes +
30 minutes cooking
|
| Difficulty |
easy |
Ingridients:
- 500 g chestnuts, peeled and cooked
- 500 g onions
- 2 cloves of garlic
- 1/2 cup MANI virgin olive oil
- 1 tablespoon tomato paste
- 1 tsp mustard
- 150 ml red wine
- 250 g strained tomatoes
- 250 ml vegetable broth
- 2 bay leaves
- 1 cinnamon stick
- 4 cloves
- rosemary
- oregano
- 1 tsp agave syrup or maple syrup
- some lemon juice
- parsley
- salt & pepper
Preparation:
Peel onions and garlic, cut into small pieces and stew nicely in the olive oil. Briefly fry the tomato paste and mustard and deglaze with red wine. Add the strained tomatoes and the vegetable stock. Add the spices, herbs and honey and simmer for 30 minutes.
Add chestnuts and simmer for a few minutes.
Stir in lemon and parsley at the end and season with salt and pepper. Depending on the consistency, pour a little more water if necessary.
MANI Tip:
The Stifado tastes even better when warmed up.
