MixedVeg Medley E Crema

1 medium sweet potato, washed and cubed into big chunky pieces

1 medium carrot, peeled and sliced into disks 1 cup (250ml) cauliflower, broken into florets 1 cup (250ml) broccoli, broken into florets

A glug of olive oil

½ cup (125ml) onion, finely chopped

½ cup (125ml) celery, roughly chopped

2 large cloves garlic, minced

2-4 red chillies, finely sliced

1 tsp. (5ml) dried Italian herbs

4 medium brown mushrooms, peeled and sliced 20 olives

1 tsp. (5ml) salt

500ml non-dairy vegan pouring cream (orley whip)

In a steamer, add the sweet potato and carrots – steam for 5 minutes thereafter add the cauliflower and broccoli, and steam for 2 to 5 minutes.

When the vegetable is soft but still firm, remove and keep aside.

Heat oil in a pot, toss in the onions – fry until soft and translucent for 3 to 5 minutes. Add the celery, garlic, chillies and Italian herbs, sauté for 30 seconds.

Throw in the sliced mushrooms – cook until they melt and reduce in size for 5 to 8 minutes. Toss in the steamed vegetables, olives and salt, stir and cook for 1 minute.

Pour in the non-dairy cream, bring to a boil for 2-3 minutes, reduce heat and simmer for 5 minutes.

Serving suggesting: Serve as is with garlic bread or along with pasta of your choice.