Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

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Vegan Jegergryte

A vegan take on Hunter’s stew that uses a wide array of different vegetables for a rich flavor! Please consider leaving a picture or comment if you decide to try this recipe!

Source: arcticgrub.com (Entered by Ariana Giddens)
Serves: Not listed

2 tablespoons Vegan butter
1 Sweet onion (chopped)      View Available Products
1 Leek (cleaned, halved and sliced thinly, discarding the toughest section)      View Available Products
2 stalks Celery (chopped)
3 cloves Garlic (minced)      View Available Products
8 ounces Button mushrooms (quartered)
2 Portobello mushrooms (sliced thick)
8 ounces Shiitake mushrooms (sliced)      View Available Products
1 tablespoon Dijon mustard
1/2 cup Madeira or red wine
15 Juniper berries (crushed)
2 medium sized Carrots (peeled and chopped)      View Available Products
2 small Parsnips (peeled and chopped)      View Available Products
1 small Rutabaga (peeled and chopped)      View Available Products
1 large Yukon gold potato
1 quart Vegetable or mushroom stock
Salt & pepper to taste
1/2 cup Cashew cream
1/2 cup Non-dairy milk
2 tablespoons Flour
2 tablespoons Lingonberry sauce
1/2 cup Non-dairy sour cream
Additional bingonberry sauce and vegan sour cream for serving
1 cup Raw unsalted cashews (soaked in water for 2 hours or overnight)
1/2 cup Water
1/2 teaspoon Maple syrup (optional)      View Available Products
Additionally, try adding fresh herbs of your choice while cooking to customize your stew!      View Available Products

Step by Step Instructions
  1. Heat the vegan butter in a large, heavy bottomed pan. Add the onion, leek, celery, garlic to the pan and season to taste. Saute for 5 minutes.
  2. Sir in the mushrooms and season again. Saute for 3 to 4 minutes, then add the mustard. Stir the vegetables well to coat, then de-glaze the pan with the wine and let the liquid evaporate for 1 or 2 minutes.
  3. Add the juniper berries, and fresh herbs of your choice, carrots, parsnips, rutabaga, potato, and stock of your choice and reduce the mixture to a simmer.
  4. Make the cashew cream by combining the cashews, water, and maple syrup in a blender and blend until creamy.
  5. Whisk the cashew cream, non-dairy milk, and flour together. Stir the mixture into the stew and let it simmer for 30 minutes over low heat. A few minutes before the end of the cooking time, stir in the lingonberry sauce and vegan sour cream.
  6. Serve the stew hot by itself or over rice, topped with fresh herbs, and additional lingonberry sauce and/or vegan sour cream.


Comments added by fellow market members.