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  • 執筆者の写真Michie

#108 / Vegan & GF brown stew / ヴィーガン&グルテンフリー ブラウンシチュー


ヴィーガン ブラウンシチュー













調理時間 : 50分 / 難易度 : 簡単



* オリーブオイル 大3

* ニンニク(みじん切り) 2片

* ローリエ 1枚

* 米粉 大4

* 赤ワイン 100cc


* タマネギ 1/2個 (約100g)

* ニンジン 小1本 (約50g)

* セロリ 1/2本 (約50g)

* キャベツ 1枚 (約100g)

* ジャガイモ 小2個 (約100g)

* キノコ 2/3パック (約100g)


* トマト缶 1缶

* 水 300cc

* 味噌 大2

* メープルシロップ 大2

* 醤油 大2

* 塩 小1


1. 野菜は小さめの一口大に切る。

2. 鍋にオリーブオイルを熱し、ニンニク、ローリエ、米粉を加えて、サラサラするまで炒める。

3. 赤ワインを加えて煮立て、よく混ぜる。

4. 調味料を加えて混ぜ、野菜を加えて混ぜる。

5. 蓋をして弱火で約30分煮る、途中焦げ付かないように何度か底をよくかき混ぜる。


It feels like spring is about to be in full swing.

But it's sometimes hot, sometimes cold here.

It's still time to eat warm food.

How about eating a hearty stew?

This brown stew is full of vegetable nutrients and umami, and goes great with brown rice.

This time, I used red wine to add flavor, but you can also omit it.

It's ok to crush or un-crush the tomatoes.

Simply add the vegetables and simmer over low heat.

The only thing to keep in mind is that they tend to stick to the bottom of the pot, so stir the bottom frequently to prevent them from burning.

It is also delicious with brown rice or with bread. With pasta too.

Serve it on a chilly day with a generous portion of the stew.


Cooks in 50 min / Difficulty : easy

Ingredients (4 persons)


* 3tbsp olive oil

* 2 cloves garlic (chopped)

* 1 bay leaf

* 4 tbsp rice flour

* 100cc red wine


* 1/2 onion (100g)

* 1 small carrot (50g)

* 1/2 celery (50g)

* 1 leaf cabbage (100g)

* 2 small potatoes (100g)

* 100g mushroom


* 1 caned tomato

* 300cc water

* 2 tbsp miso

* 2 tbsp maple syrup

* 2 tbsp soy sauce

* 1 tsp salt


1. Cut the vegetables into small pieces.

2. Heat olive oil in a pan, add garlic, bay leaf and rice flour and saute until smooth.

3. Add the red wine, bring to a simmer and stir well.

4. Add the seasonings and mix well, then add the vegetables and stir.

5. Cover with a lid and simmer over low heat for about 30 minutes, stirring frequently on the bottom several times to prevent burning.


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