A hearty vegan root vegetable stew enhanced by Chestnut mushrooms and peas with a tangy, tasty broth best mopped up with crusty bread. Would also make a great side dish too!
To make this stew gluten free you could omit the plain flour and mix 1 tbsp of cornflour (cornstarch) into 15 ml of water and stir into the stew 10 minutes before the end of cooking. Add more if needed.