Pop all of your left over veg in to this vegan stew for a tasty dish.
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Vegan Vegetable Stew
Instructions
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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.
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Place in the oven for half an hour or until the vegetables are cooked all the way through.
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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.
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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).
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Add the roasted vegetables to the pan, mix and heat. Serve with fresh mint.