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Greek Vegetable and Butter Bean Stew

Sally Thompson

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Ingredients

1 medium red onion, sliced
10 small new potatoes, halved
1/2 an aubergine, sliced into chunks
1 courgette, sliced
1 sweet red pepper, sliced
1 stick of celery, sliced
10 mushrooms, sliced or quartered
A handful of green beans
A handful of black and green olives, whole or halved
A handful of spinach or kale
1 tin of plum tomatoes
1 large cup of vegetable stock
1 Tbsp of tomato puree
1 tsp balsamic vinegar
A drizzle of agave syrup (or other sweetener)
Black pepper
Sea salt
Nutritional yeast
Mixed Italian herbs
Oregano
Coriander
Cumin
2 bay leaves
Lemon juice
1 garlic clove

A great one pot meal for the whole family. I love snuggling up with a steaming bowl of this comforting dish on a chilly evening!

Prep Time: 5 minutes
Cooking Time: 35 minutes
Serves: 4

Preparation

Serves 2 - 4 depending on portion size. Goes great with some fresh crusty bread!

Method

Lightly fry the onion, then add the potato along with a small amount of water.

Steam for approximately 10 minutes before adding the other veggies.

Add in your seasonings along with 1 large cup of vegetable stock.

Replace lid and bring to the boil for approximately 20 minutes, adding additional water as required.

Reduce the heat and add your spinach or kale.

Steam for a few additional minutes, or until the vegetables are to your liking.

Serve in a shallow bowl and sprinkle with vegan feta.

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