Veggie stew is a brilliant way to use up all your veggies left in the fridge.
A simple and classic dish.
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 6-8 depending on portion size
Vegan ~ Gluten free
- 1L vegetable stock
- 175ml vegan red wine
- 30g GF plain flour
- 2 tbsp GF soy sauce, I use Kikkoman
- 2 tbsp tomato paste
- 1 bouquet of garni
- 1 tbsp of chosen oil
- 2 celery chopped
- 2 cloves of garlic
- 1 onion chopped
- 3 chopped carrots
- 3 small white potatos or 3 small sweet potatos or a mix
- Veggies! You can add almost any veggies but dont add to many or it will require more stock and seasoning
In a large pan heat the oil and add the onions, carrots and celery and cook till the onions are soft
Add the tomato paste and soy sauce and cook for a futher 2 minutes
Add the flour and stir until the contents are covere then add the wine and cook until reduced to half
Add the potatoes, stock, bouquet of garni and veggies then bring to the boil. Once bubbling reduce down and simmer for 40 minutes or until veggies are tender and the stew has thickened.
Remove the bouquet of garni and serve
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