This is a recipe for a hearty, healthy and satisfying stew which can be adapted depending on the vegetables you have to hand.
Today we made our first cooking demo video. It was hilarious to make and Paul is editing it as I type. Trying to get the timing right, the lighting, not to spill food… we were laughing most of the way through it. We still keep spontaneously chuckling at the bloopers and we have agreed that one day in the future, we will make a video of all our ‘bloopers’ to amuse our friends.
*Edit – video is now uploade below.
For now, Paul is working hard on removing the humorous parts and hopefully we can upload our first very ‘professional’ video soon. (Please bear in mind that it is our first video and we would appreciate some kindness and patience whilst we master this part of blogging.)
We decided to make our first cooking demo for this vegetable stew which is a regular dish in our home. It is easy to make and you can throw in any vegetables you have lying around waiting to be used up. As usual, I made a huge pan of this so we could enjoy it for lunch and later if we get hungry. It means we can have a family afternoon and I can have an afternoon away from the kitchen – apart from to grab a bowl of stew when needed.
As I mentioned, you can use any vegetables you like, this is just a guide. The key to perfecting the stew is to fry your hard vegetables first (carrots, celery, onion etc.) and add the rest later. When you add your stock, add it to just cover the vegetables as they do shrink a little as they cook so don’t over-do the stock otherwise it will be more of a soup than a stew.
We use red wine which is optional, but I like the flavour and colour that it adds to the stew. I also like the liquid smoke as it adds a smoky taste, but if you don’t have this you can add more smoked paprika.
We hope you enjoy this and watch this space for our first video coming soon!
- 1 tbsl olive oil
- 1 medium onion peeled and chopped roughly
- 3 medium carrots peeled and chopped
- 2 stalks celery chopped
- 8 shallots peeled
- 3 medium sweet potatoes peeled and chopped
- 2 leeks chopped
- 1 head cauliflower chopped
- handful chestnut mushrooms halved
- 5 cloves garlic chopped
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp dried parsley
- 4 bay leaves
- 1 glass vegan red wine
- 1 tsp liquid smoke
- 1 tin chopped tomatoes
- 1 tbsp smoked paprika
- 1 litre vegetable stock (add more if needed – needs to just cover vegetables)
- 1 tin baby new potatoes drained
- 2 tbsp vegan gravy granules to thicken (if no gravy granules, add cornflour slurry made with 1 tbsp cornflour and 1 1/2 tbsp water)
- 1 cup frozen peas
- Heat the oil in a large pan.
- Add the onion, carrot and celery and cook for 2 minutes.
- Add the rest of the vegetables (except the tinned potatoes and frozen peas) and garlic, stir and cook for 3 minutes stirring occasionally.
- Stir in the herbs, bay leaves, red wine, liquid smoke ad chopped tomatoes and cook for 2 minutes.
- Stir in the paprika and the stock and simmer for 15 minutes.
- Add the tinned potatoes and cook for 5 more minutes.
- Stir in the gravy granules or cornflour slurry (whichever you are using) and peas and cook for 2 minutes.
- Serve hot.