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.
Recipes, styling and photography Sarah Tanner
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.
Sarah Tanner is a busy mum, entrepreneur and passionate vegan. Her mission is to help people see that being a little more vegan is not only possible but also delicious! Recipe creator, stylist and photographer, Sarah is a one-stop-shop for all things vegan. For more visit sarahtanner.co.nz
