A hearty, vegan, and gluten-free dinner


  • 1 cup cubed carrots
  • 1 cup cubed yellow beets
  • 1 cup cubed turnips
  • 1 cup cubed parsnip
  • 1 cup cubed sweet potato
  • 1/2 large onion - thinly sliced
  • 2 cloves garlic
  • 1 tsp. fresh, minced ginger
  • 1 tsp. sea salt
  • 1/2 tsp. cayenne pepper
  • 2 cups vegetable stock + 1/4 cup reserved
  • 2 Tbsp. unbleached or whole flour
  • 1 Tbsp. chopped, fresh sage
  • 2 Tbsp. chopped, fresh parsley
  • 1 medium sprig rosemary


Combine all vegetables, garlic, ginger, salt and cayenne pepper.
Cook over medium heat until vegetables are slightly tender, about 20-25 minutes.
Combine flour with an additional 1/4 cup vegetable stock and stir until smooth.
Add to the stew. Reduce to low heat and continue cooking an additional 5 minutes.
Add fresh parsley, sage and rosemary.
Simmer 5-10 more minutes.
Serve over brown rice, quinoa or enjoy by itself!

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Gerald's Blog

Passionate "real" food lover and owner Gerald Kara. His produce displays are gorgeous, his salad bar is fresh and fantastic, plus Gerald has the most amazing, positive energy and enthusiasm which is highly contagious! Kara's is "on a journey to deliver food that is good for your health, good for the community and good for the planet.