Directions
Meatless Monday is here 😊
Today’s recipe is a hearty and comforting stew. Very versatile, this vegan stew can be done with different roasted veggies, your imagination (or pantry) is the limit. ✨
1 can white beans, drained and rinsed
300 g cherry tomatoes
2 red pepper
2 fresh chili
1 onion, chopped
2 small carrots, chopped
5 cloves garlic, chopped
500 ml water/stock
100 g kale, roughly chopped
1 bunch of parsley, chopped
1 bunch of dill, chopped
2 tbsp nutritional yeast
2 tbsp EVOO
Salt & pepper, to taste
Radish shoots
Preheat the oven to 200 C.
Add the cherry tomatoes, peppers and chili to a baking pan and toss them in half of the olive oil, then bake for about 30 minutes or until soft.
Heat the rest of the oil in a pan and add the onion and carrots and cook for 5 minutes. Add the garlic and cook until fragrant, then add the roasted tomatoes and peppers and stir for 1 minute more.
Add the beans and water or stock and bring to simmer and let it cook for 10 minutes.
Next, add the chopped kale and cook for 5-7 minutes more.
Season, add the nutritional yeast and chopped herbs and serve with radish shoots.
Enjoy!
