• Angelica Larsson

Apple stew | Vegan | Slow cooker | Gluten-free | Fall meals

Hello my lovelies! We're heeeeeeeeere! It's fall and everything is moving forward to

a life of comfort. Sitting inside nuzzled up in a blanket with a hot cup of tea and

dreams of fall meals. Ah yes let's get comfy and enjoy some lovely comfort food shall

we and let's begin this month with a lovely slow cooked stew with a hint of apples

and the season we have left behind.



You can follow along here.




2 1/2 dl (1 cup) apple cider or juice

320g protein of your choice (beans and tofu is lovely)

(I am using hälsans kök filet pieces)

2 baking potatoes

4 carrots

2 red onions

1 celery stalks

1 apple (I use pink lady)

1 bayleaf

2 tbsp olive oil

1 tbsp apple cider vinegar

1 tbsp salt

1 tsp thyme

1/2 tsp white pepper

1/2 tsp caraway seeds

A handful of fresh parsley


Serves 8 people.


Begin with rinsing and peeling the carrot, potatoes and apple. Dice them along with onion and celery and pop them into your slow cooker.


Sprinkle on the salt, thyme, white pepper and caraway seeds and toss the vegetables around.


Bring a pan to medium high heat and add olive oil and fry off your protein making sure you give it a nice sear. If your using beans skip this step.


Add into the slow cooker and top it off with a bay leaf, vinegar and cider. Pop on the lid and cook on high for 3 hours.


Serve with a sprinkle of freshly chopped parsley.


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