Experience the flavors of Iceland with this vegan twist on a traditional dish. This hearty stew combines creamy vegan skyr, a traditional Icelandic yogurt alternative, with tender potatoes and flavorful vegetables for a satisfying and nourishing meal. Perfect for a cold winter evening or as a comforting lunch, this recipe is sure to become a staple in your vegan kitchen.
Ingredients:
1 tablespoon olive oil
1 large onion, diced
3 cloves of garlic, minced
2 cups diced carrots
2 cups diced potatoes
2 cups vegetable broth
1 cup vegan skyr or yogurt alternative
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3–4 minutes, until softened.
Add the diced carrots and potatoes to the pot and stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and let the stew simmer for 20–25 minutes, or until the vegetables are tender.
Stir in the vegan skyr or yogurt alternative, thyme, rosemary, salt and pepper.
Simmer for an additional 5 minutes, or until the skyr is heated through.
Serve the stew hot and enjoy!
Optional: you can garnish with chopped parsley or chives before serving.
Note: You can adjust the quantity of vegetables according to your preference. You can also use other vegetables like leeks, celery or broccoli.
