Recipe Posted 01/07/18

 

A delicious vegan vegetable stew that is easy to make. Everyone you serve it to will love it.

 

This recipe takes about 1 1/2 hours to prepare and cook.

Serves 5-6 people

 

 

Ingredients

6 large potatoes of your choice.

1 large sweet potato

1 large red onion

4 large carrots

2 litres of vegan chicken style stock. (We use Australia’s Own Organic Chicken Style Stock)

2 cans of diced tomatoes (400g cans)

4 tablespoons Massel Supreme Gravy

3 tablespoons Gulden’s Spicy Brown Mustard (or other vegan brown mustard)

2 tablespoons minced garlic

2 tablespoons A1 Sauce (optional)

6 tablespoons Tofutti Better Than Sour Cream (optional)

salt and pepper to taste.

 

 

Cooking Instructions

1. Chop potatoes, sweet potato, carrots, and onion into small pieces of your choice and add to a large pot

2. Add vegan chicken style stock, diced tomato and minced garlic to pot.

3. Bring to a boil and then lower heat to a simmer.

4. Simmer for around 1 hour, stirring occasionally, ensuring to stir right down to the bottom of pot.

5. Add Gulden’s Spicy Brown Mustard and A1 Sauce and stir through thoroughly.

6. Add Massel Supreme Gravy to pot, 1 tablespoon at a time and mix thoroughly after each tablespoon.

7. Simmer for an additional 10 minutes, stirring occasionally.

8. Stew is ready to be served.

9. Add a tablespoon of Tofutti Better Than Sour Cream to each bowl and serve with hot bread rolls with vegan butter