Vegan vegetable stew

vegan

( Serves 4)

Cooking Time: 1 hour

4.3333333333333

Ingredients

  • Olive oil 15 grams/ml
  • Yellow pepper 160 grams/ml
  • Red pepper 160 grams/ml
  • Courgettes 320 grams/ml
  • Tinned tomatoes 800 grams/ml
  • Lentils 250 grams/ml
  • Carrots 240 grams/ml
  • Oat milk 100 grams/ml
  • Vegan butter 25 grams/ml
  • Garlic 10 grams/ml
  • Paprika powder 10 grams/ml
  • Cumin powder grams/ml
  • Thyme, herb 15 grams/ml
  • Stock 10 grams/ml
  • Potatoes 600 grams/ml

Instruction

  • Peel and chop your potatoes and boil them.
  • Drain and mash with the vegan butter and milk (of choice).
  • Season well.
  • Chop your onion and add to a casserole dish with a tbs of oil.
  • Cook for 5-10 minutes until soft.
  • Add your spices, herbs, garlic and chopped peppers, carrots, and celery. Cook for another 5 minutes.
  • Only add the thyme leaves not stem.
  • Pour in the tomatoes and add the stock.
  • Bring that to a boil, slice your courgettes and add.
  • Lower to a simmer and cook for 30minutes or until the veg is soft.
  • Add your out lentils and cook for a other 2 minutes.
  • Season to taste.

Extra Notes

  • 10g garlic = 2 cloves
  • 240g carrots = about 3 medium carrots
  • 10g paprika= 2 tsp

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