VeganVegetarianGluten FreeLow CostHigh FibreHigh Protein
Packed full of flavour, veggies, and goodness, this is going to become one of your go-to dinner recipes. This is the perfect vegan stew for when you are craving a nourishing and satisfying dish. The cacao powder adds a delicious depth of flavour - this is optional but I love to add it.
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
garlic cloves 3 (crushed)
red onion 1 (diced)
chestnut mushrooms 250 g (chopped)
tamari 1 tbsp
carrot 4 (chopped)
celery 3 (chopped)
baby potatoes 500 g (sliced)
tinned lentils 1 (drained)
fresh rosemary pinch (chopped)
bay leaf 3
chopped tomatoes 2
vegetable stock cube 1
cacao powder 2 tbsp
quinoa 200 g
Method
Peel and crush the garlic cloves. Dice the red onion. Chop the mushrooms, carrots and celery. Slice the potatoes (no need to peel). Finely chop the leaves from a sprig of rosemary.
Heat a dash of olive oil in a large pot on a medium heat. Add the garlic, onion, mushrooms and tamari. Stir and cook for 5 minutes.
Make up the vegetable stock cube with 250ml boiling water. Stir in the carrots, celery, potatoes, lentils, rosemary, bay leaves, chopped tomatoes and vegetable stock.
Add in the cacao powder and stir again until well mixed. Please note this cacao powder is optional, I like to add it for extra flavour. Pop a lid on the pot and simmer gently for 30 minutes, stirring occasionally.
Meanwhile, cook the quinoa according to the packet instructions.
Plate up the potato stew with the quinoa and enjoy!
