Miso-infused red wine stew with lemon-parsnip white bean purée

Name: Miso-infused red wine stew with lemon-parsnip white bean purée
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 4 carrot (large); 1 onion (large); 2 rosemary sprig (fresh); 1 bay leaf; 1 tomato paste (heaped tablespoon); 200 ml red wine; 1 flour or spelt flour (heaped tablespoon); 2 garlic clove; 1 dark miso paste (heaped tablespoon); 1¼ cups stock; 400 g beluga lentil; 4-6 oyster mushroom (large); 2 parsnip (large); 2 tbsp olive oil; 400 g white bean; soya milk (splash); 1 tsp white miso paste; 2 tbsp nutritional yeast flake; 1 lemon zest

Maartje 16 Jun 2026

A soul-warming plant-based stew with hearty beluga lentils, caramelised carrots and savoury oyster mushrooms, served with a creamy parsnip and white bean purée.

Prep: 20 min
Cook: 40 min
Total: 1 h
Level: Medium
Servings: 4 servings

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Ingredients

4 servings

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Stew

4 carrots large
1 onion large
2 rosemary sprigs fresh
1 bay leaf
1 tomato paste heaped tablespoon
200 ml red wine
1 flour or spelt flour heaped tablespoon
2 garlic cloves
1 dark miso paste heaped tablespoon
1¼ cups stock
400 g beluga lentils
4-6 oyster mushrooms large

Parsnip purée

2 parsnips large
2 tbsp olive oil
400 g white beans
soya milk splash · to taste
1 tsp white miso paste
2 tbsp nutritional yeast flakes
1 lemon zest

Method

Sear the oyster mushrooms in a frying pan with olive oil until golden brown on both sides, then roughly chop and set aside.
In a large ovenproof pan, caramelise the carrots and onions in olive oil until golden brown and fragrant.
Add the tomato purée and flour to the pan, cook for a minute, then deglaze with the red wine.
Add the lentils, oyster mushrooms, rosemary, bay leaf, salt and miso paste. Pour in the stock, bring to the boil, cover and bake for 20 minutes at 180°C.
Roast the parsnips with olive oil and rosemary at 180°C for approximately 20 minutes, until tender.
Blend the roasted parsnips with the white beans, lemon zest, miso paste, nutritional yeast flakes and soy milk until smooth.
Serve the stew in bowls, topped with parsnip purée and garnished with rosemary or lemon zest.

Nutrition (per serving)

450kcal
Energy: 18g
Protein: 60g
Carbohydrates: 15g
Fat

Protein 16% Carbohydrates 54% Fat 30%

All nutrition values

Calories: 450 kcal
Protein: 18 g
Carbohydrates: 60 g
of which sugars: 10 g
Fat: 15 g
of which saturated: 2 g
Fibre: 12 g
Salt: 2 g

Values provided by the cook.

Allergens

Contains

Gluten
Soy
Nightshades

Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.

Source: www.rachelama.com