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Vegan Vegetable Stew

Pop all of your left over veg in to this vegan stew for a tasty dish.

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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