Loaded with veggies, this hearty and comforting stew is simple to make, plus it’s plant-based, so perfect to try out this #Veganuary!
Our Head Chef Jo March is in the OmVed Gardens kitchen to show us how it’s done.
Recipe & Method (Serves 2-3)
1️⃣ Soften an onion with a good glug of olive oil, gently cook until translucent, add some fennel or cumin (or both if you have them!).
2️⃣ Dice a couple of carrots, two celery sticks, and any winter veg, we have added a medium sized turnip, and a small celeriac from the garden. You can use any veggies you like!
3️⃣ Add your veg, along with a bay leaf and two garlic cloves. Simmer for around 10-15 minutes until softened.
4️⃣ Add a cup of veg stock, a splash of red wine (optional), a tin of plum tomatos (or passata), a tin of beans (or peas), chilli flakes, and more olive oil.
5️⃣ After 10 minutes add your leafy greens (Cavolo nero, kale, celery leaves etc) turn the heat down and cook until the stew is thick.
6️⃣ Drizzle with some olive oil.
Bon appetit, we hope you enjoy!
Hungry for more delicious recipes? Check our youtube archive of recipes from the OmVed Gardens kitchen.
