This recipe has been a long time coming (mostly because I keep forgetting to pop it up!) but it’s still technically winter time, which means stew season isn’t over yet!
Vegan mince or tofu mince (recipe below)
3 large carrots
1 small-medium onion
1 clove of garlic (or 1 heaped teaspoon of garlic puree)
A bag of baby potatoes
1 vegetable stock cube
Steam baby potatoes for 20 minutes.
In the meantime, mix the stock cube with 1 litre of boiling water and transfer to a pot over medium heat.
Then add chopped carrots, onion and garlic (and peas, if including) to the stock with 1 tsp each of rosemary and thyme.
Mix 3 heaped tablespoons of Bisto gravy granules into the stock (you can add more depending on how thick you want the stew)
Add the steamed baby potatoes and store-bought vegan mince (or tofu mince) to the pot.
Let simmer for 20 minutes to thicken, stirring occasionally.
Garnish with fresh parsley.
After draining a firm block of tofu, crumble it into mince-like chunks. Marinate the chunks in 6 tablespoons of soy sauce, half tsp smoked paprika, a pinch each of rosemary and thyme, half tsp garlic puree. Leave to soak for 10 minutes, then bake on baking tray in pre-heated oven 180 degrees for 20 minutes. Take out and move the chunks around, drizzle some more soy sauce on top and pop back in for another 10 minutes.
Enjoy with brown bread and sunflower spread!