Comforting Vegan Winter Stew
There’s something really lovely about a dinner that you can chuck in a pot and leave to simmer before eating, leaving you more free time to enjoy your evening. This comforting vegan winter stew is just that, and it’s packed with immune-boosting veggies to help keep you feeling great in the colder months.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Total Time: 1 hour
Servings: 4
Rating:
Total Time: 1 hour
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.5 0.5 cans of chopped cherry tomatoes
- 75 75 g mushrooms
- 0.25 0.25 head of broccoli
- 0.75 0.75 big carrots
- 0.25 0.25 clove of garlic
- 0.5 0.5 tsp maple syrup
- Salt & pepper, to taste
- 0.25 0.25 tsp dried basil
- 0.25 0.25 tsp dried thyme
- 0.25 0.25 tsp dried oregano
- 0.25 0.25 tsp dried parsley
- 62.5 62.5 g cooked basmati rice
Method
- Start by frying your carrots with a bit of oil on a medium heat
- Then add the mushrooms, broccoli, garlic and season with salt and pepper
- Cook for 6-7 minutes until the mushrooms change to a darker color and then add the tomatoes and the herbs. Give the stew a quick taste and adjust your seasonings to your desired taste.
- Let the stew simmer on a low heat for 50 minutes until it’s thick.
- You can taste the sauce and always put more salt if you want, or if it’s too salty just dissolve with some water and cook for another 5 minutes.
- Serve on top of your fluffy basmati rice.
It’s vital you ensure you’re eating enough fruits and veggies every day.
Here are some easy ways to get your 5-a-day.
