Warm Welcome

Greet the new season with comforting, nourishing dishes to feed both body and soul.

Vegan dishes to feed your body and soul

Hearty Garden Stew

Back in my meat-eating days, I really enjoyed a hearty casserole to warm the chills. However, I wasn’t so keen on the heavy feeling afterwards. This one-pot delight is much lighter (in feeling and footprint), cleaner, and just as comforting. It freezes very well, and is even fantastic in some vegan, flaky, filo parcels.

Serves 4

olive oil

1 white onion, finely sliced 1 tbsp each chopped fresh sage, thyme, oregano and parsley 4 cloves garlic, crushed

2 tbsp Ceres Organics White Stoneground Flour, or any other unrefined flour, such as brown rice or wholemeal 500ml vegetable stock

1 tsp tomato paste

2 cups chopped carrot (not peeled if organic, so much goodness in the skin) 2 cups chopped kumara (not

peeled if organic)

2 cups butternut, peeled

and cubed

2 cups beetroot, peeled

and cubed

2 cups portobello

mushrooms, chopped microgreens, to garnish

(optional)

Heat a little olive oil in a large casserole pot and cook off the onion. Add the fresh herbs and garlic, along with the flour, and stir through. Add the stock and tomato paste, stir through.

Add the carrot, kumara, butternut and beetroot. Bring to the boil, then reduce to a simmer for 20 minutes, or until the veges are soft.

Meanwhile, cook the mushrooms in a pan with a little oil and salt until browned.

Add the mushrooms for the last few minutes of cooking. Serve hot with some fresh, crusty bread and herbs or microgreens to garnish, if desired.