2 January 2018

Vegetable Stew in Gravy

Vegetable Stew in Gravy

Still looking for ways to use up your Christmas dinner leftovers? I've got you covered on this one. My Vegetable Stew is basically all the festive trimmings in a bowl, minus the sprouts, with a wonderfully thick gravy. Delicious as is for a warming, winter lunchtime option or as a filling family dinner served with a hunk of bread on the side for soaking up any remaining sauce once the rest has all gone...

Prep Time: 25 minutes | Cook Time: 30 minutes | Serves: 2-4 people

1 tsp rapeseed oil
1 white onion, sliced 
2 cloves garlic
1 tsp ground fennel seeds
2 celery sticks, chopped
60g green beans, trimmed and halved
250g baby carrots, trimmed and peeled
300g mushrooms
2 medium potatoes, peeled and chopped
1 tbsp fresh chopped rosemary and thyme
1 cup frozen peas
2 tsp Vegemite
2 tbsp vegan Worcester sauce
Salt & black pepper
3 tbsp brown rice flour
1 pint vegetable stock
Fresh thyme for garnishing

First add the onion to a large pan on a medium heat with the rapeseed oil. Fry those off until soft, then mince the garlic and add that in next, allowing it to cook off for a minute. Add in the fennel seeds, then the potatoes, celery, carrots, beans and mushrooms and cook that off for a further 5 minutes. Next add in the fresh rosemary and thyme, and the frozen peas, stir well and then add in the Vegemite, Worcester sauce and season well with salt and black pepper. Next add in the brown rice flour, stir it through before then pouring in the vegetable stock, mix it well again, then bring it up to a boil and leave it to simmer on a low heat un-covered for 30 minutes. Serve with fresh thyme on the top. 

Refrigerate in an airtight container for up to 2 days or freeze in an airtight container for up to 2 weeks and use within that time for maximum freshness. 


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