Vegan Weekend Crowd Pleaser

Vegan Stew

You don’t have to be following a Veganuary regime to want to enjoy some vegan food. Many of us are cutting down on our meat intake and dairy, meat & egg free days are also refreshing and delicious!

Try this easy, simple crowd please for this weekend and we’ll let you decide if you tell your table it’s vegan! This should feed 6 and serve with jacket potatoes or rice.

1 tbsp cold pressed rapeseed oil
2 medium/large onions
2 sticks celery chopped
2 carrots, peeled & shopped
1 red pepper, deseeded and chopped
1 red chilli finely chopped
1 handful of sweetcorn
1 400g tin of green lentils
1 400g tin of borlotti beans
1 400g tin of chopped tomatoes
1 tbsp tomato paste
500ml hot vegan stock
125ml glass of red wine (optional)
1 handful of chopped parsley

Start with a large casserole and gently heat the oil. Add the onions, carrots and celery and stir for 5 minutes until they start to soften. Add a pinch of salt. Add the chilli and stir for a few more minutes. Now add the tomato paste and stir through. Now add the pepper and saute the whole lot for a few more minutes. If you are using wine, add this now and let it bubble through until it has halved in volume. If not, just add the tomatoes and hot stock. Add the beans, lentils and add salt and pepper and allow to bubble aways for 45 minutes, stirring occasionally. Check the taste, you might need a little sugar depending on the sweetness of the tomatoes. Add the sector, heat through and add the shopped parsley.

Serve hot with jacket potatoes or rice  or even some flatbreads & enjoy!

 

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