Vegan Vegetable Stew
Featured Product:
Celery Seeds
Pop all of your left over veg in to this vegan stew for a tasty dish.
Ingredients
1
Onion
chopped
1
Red pepper
chopped
1
Yellow pepper
chopped
1
Small courgette
chopped
1
Carrot
chopped
1/2
Aubergine
chopped
125g
Tomatoes
chopped
1 tablespoon
Tomato pure
5g
Fresh mint
1/2
Cube vegetable stock
Pepper
to taste
Salt
to taste
Olive oil
Instructions
Preheat the oven to 220C or 200C for fan assisted ovens, place the chopped peppers, courgette, carrot and aubergine on to a baking tray, drizzle with oil and sprinkle a pinch of salt on top. Mix the vegetables, oil and salt together.
Place in the oven for half an hour or until the vegetables are cooked all the way through.
Heat olive oil in a frying pan, tip in the chopped onion and cook until soft. Sprinkle in the coriander and cumin followed by the tomato puree and cook for 1 minute.
In a jug, place half a vegetable stock in the bottom a long with 300ml of boiling water and mix. Carefully add the liquid to the pan a long with crushed chillies (optional).
Add the roasted vegetables to the pan, mix and heat. Serve with fresh mint.
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