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Chestnut Stew

A heart-warming stew that is ideal for any festive occasion, Sunday Lunch or as a delicious treat any time of the year. 


‣ 2 tablespoons olive oil
‣ 2 small onions, chopped
‣ 4 cloves of garlic, chopped
‣ 4 cups of white mushrooms, sliced
‣ 400g of chestnut, precooked and chopped
‣ 2 & 1/2 cups of water
‣ 1 tablespoon of dried thyme
‣ 2 pinches of iodized salt or Himalayan salt
‣ 1/2 teaspoon of ground black pepper
‣ 2 tablespoons of nutritional yeast (optional)
‣ 1/2 cup of soya milk or almond milk
‣ 1 cup of fresh parsley, chopped
‣ 3 teaspoons of corn flour

Chestnut Stew.jpg


1) Saute onions , garlic together with olive oil for few minutes

2) Add chestnut and saute for two more minutes

3) Add 1/2 cup water

4) Add mushrooms and saute for few minutes

5) Add one cup of water

6) Add salt , pepper and thyme

7) Cook for 10-15 minutes (depending on how cooked your chestnuts were before starting the stew)

8) Add 1 cup of water

9) Add the nutritional yeast

10) Leave to cook for 10 minute on medium heat

11) Add corn flour

12) Add 1/2 cup of soya or almond milk

13) Cook for 5 minutes

14) Add a handful of fresh parsley


Tips: If you prefer a creamier taste, you can use vegan butter instead of olive oil to sauté and add some extra at the end to taste.

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