Part two of winter recipes highlights a tasty vegan stew and a sweet treat.

Vegan stout stew

A rich, thick, stew full of warming goodness.

  • 2 tbsp olive oil
  • 2 x chopped celery
  • 1 x chopped onion
  • 4 x minced garlic cloves
  • 30g corn flour
  • 500ml vegan stock
  • 500ml vegan stout like Nøgne Ø Imperial Stout
  • 3 carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 8oz mushrooms, cut into quarters
  • 2 baking potatoes unpeeled and chopped
  • 120ml tomato paste
  • 1 tsp thyme
  • 2 tsp demerara sugar
  • Salt & pepper to taste

Add the olive oil to a large pan and place the hob with a medium heat. Once hot add in the celery, onion, and garlic, Sauté until the onions are starting to turn brown (about 5 minutes).

Sieve in the flower and coat everything in the pan, heat for a further 10 minutes.

Add the vegan broth, stout, remaining vegetables, and other ingredients. Simmer for 10-15 minutes till the vegetables are tender, but not soft. For a thinner strew add more water.

Stout brownies

A wintery treat for those of you tempted by sweet things.

  • 140g plain flour
  • 90g cocoa powder
  • 1/2 tsp salt
  • 6 tbsp butter, cut into squares
  • 225g dark chocolate
  • 90g white chocolate chips
  • 4 large eggs
  • 225g granulated sugar
  • 240ml strong stout (at room temperature, without frothy head)

Pre-heat the oven to 190oc.

Add the plain flour, cocoa powder, and salt and whisk throughly. Set to one side for later.

Melt butter, dark chocolate, and white chocolate chips on a very low heat (being careful not to burn them) and stirring constantly.

Beat the eggs and sugar in a large mixing bowl until light and fluffy (around 3 minutes) then add the melted chocolate mix. Beat again until combined, then bring in the flour, cocoa, and salt from earlier.

Beat all the ingredients together, before whisking in the strong stout. Don’t worry if the mix seems a little thin at this stage.

Line a deep medium baking pan with greaseproof paper and pour in the mixture.

Heat in the oven for around 25 minutes, until a toothpick can be placed in the middle of the mixture and come out clean.

Let the brownies cool before cutting.

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