Cut the onions and garlic into small cubes. Peel the remaining fresh ingredients and cut into bite-sized pieces.
Sauté the carrots, beetroot, onion and garlic in oil in a large saucepan and deglaze with the vegetable stock after 5 minutes. Bring to a simmer on medium heat. Add the cabbage, potato pieces, bay leaves and dill, season with salt and pepper and simmer with the lid closed at a low temperature for about 20 minutes.
In the meantime, toast the bread slices on both sides in a grill pan and rub them with a raw garlic clove.
Sauté tomato paste and vegan butter in a pan. Add the flour and stir to make a roux. Gradually pour in the water until everything combines and the liquid thickens when simmering.
As soon as the vegetables in the stew are soft, add the tomato roux and simmer for another minute. Season with a little vinegar and salt. Serve with a dollop of vegan crème fraiche, chopped dill and the bread slices. The stew tastes delicious right away, but it’s even better if you let it sit until the next day.