Experience the flavors of Iceland with this vegan twist on a traditional dish. This hearty stew combines creamy vegan skyr, a traditional Icelandic yogurt alternative, with tender potatoes and flavorful vegetables for a satisfying and nourishing meal. Perfect for a cold winter evening or as a comforting lunch, this recipe is sure to become a staple in your vegan kitchen.
1 tablespoon olive oil
1 large onion, diced
3 cloves of garlic, minced
2 cups diced carrots
2 cups diced potatoes
2 cups vegetable broth
1 cup vegan skyr or yogurt alternative
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
Add the diced carrots and potatoes to the pot and stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and let the stew simmer for 20-25 minutes, or until the vegetables are tender.
Stir in the vegan skyr or yogurt alternative, thyme, rosemary, salt and pepper.
Simmer for an additional 5 minutes, or until the skyr is heated through.
Serve the stew hot and enjoy!
Optional: you can garnish with chopped parsley or chives before serving.
Note: You can adjust the quantity of vegetables according to your preference. You can also use other vegetables like leeks, celery or broccoli.