Hearty Vegan Stew One Pot Recipes

HEARTY VEGAN STEW (ONE-POT RECIPE)

Steps:

• Heat the oil in a large pan on medium heat. Add the sliced red onions and soften for 2-3 minutes.
• Next, add the carrots and celery and soften for 5-6 minutes, stirring occasionally. Add a good amount of salt and pepper at this point.
• Once the veg mix has softened, add the mushrooms and garlic and cook for a further 5 minutes. Stir occasionally, turning up the heat if necessary.
• Throw in the potato cubes and fry these off for 2-3 minutes.
• If you're including the red wine, pour this in and allow it to cook off for a minute or so.
• Stir in the vegan stock, Henderson's Relish, Marmite, bay leaves, rosemary, and thyme. It might look like a lot of liquid right now, but it'll cook off and you're going to thicken it later on. Reduce the heat and simmer for 15-20 minutes.
• After 15-20 minutes, add the wholegrain mustard, drained green lentils, and curly kale. Stir well and cook for another 6-8 minutes.
• In a jug or bowl, mix the cornflour with equal parts of cold water. Make sure that this is mixed well as it will prevent the cornflour from going lumpy in the pan. Add the mix to the stew and stir thoroughly. Cook for a few minutes to thicken, turning up the heat if necessary.
• Remove the herbs, adjust the seasoning to taste, and serve.

HEARTY VEGAN STEW

Steps:

• Preheat a heavy bottom dutch oven over medium low heat and sautee the onion and carrot in a drop of oil or a splash of water until the onion is translucent. (omit oil to be WFPB & Plantricious compliant).
• Stir in the garlic and cook a few seconds until fragrant.
• Add the jackfruit pieces, thyme, bay and the red wine. Simmer until the wine is almost evaporated. (It's very important that you allow the wine to evaporate or the stew won't taste right).
• Meanwhile whisk the flour with the vegetable stock until combined and add it to the pot with the jackfruit. Bring to a simmer and stir in the paprika and cloves.
• Cook everything together for 45 minutes until the jackfruit is fork tender.
• Stir in the gnocchi, tomatoes and green peas and cook a few extra minutes until the gnocchi float to the top and the green peas are cooked through to your liking.
• Discard the thyme sprigs and whole cloves and season the stew to your taste with sea salt and black pepper.
• Stir in the fresh parsley and serve!

HEARTY LENTIL ONE POT

Steps:

• Cover the mushrooms in boiling water and leave to soak for 10 mins. Boil the lentils in a pan with plenty of water for 10 mins. Drain and rinse, then tip into a pan with the dried mushrooms and soaking water (don't add the last bit of the liquid as it can contain some grit), rosemary and 2 litres water. Season, cover and simmer for 20 mins.
• Meanwhile, heat the oil in a large pan and fry the onions for 5 mins. Stir in the fresh mushrooms and garlic and fry for 5 mins more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes. Cover and cook for 20 mins, stirring often, until the veg and lentils are tender, topping up the water level if needed.
• Remove any tough stalks from the cavolo nero, then add to the pan and cover and cook for 5 mins more. If you're following our Healthy Diet Plan, serve half in bowls, then chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in a pan until hot.