A hearty vegan stew with sun-dried tomatoes and black olives, topped with pesto and fresh basil leaves. Quick and easy to make for dinner tonight.
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Serves
2
Carrot
White Onion
Celery Stalk
Garlic Clove
Sun-Dried Tomato
Black Olive
Cooked Chickpeas
Cooked Brown Lentils
Chilli Flakes
Tinned Chopped Tomatoes
Bicarbonate of Soda
Nutritional Yeast
TO SERVE:
Vegan Green Pesto
Unsweetened Soya Yoghurt
Fresh Basil
Serves
2
Carrot
White Onion
Celery Stalk
Garlic Clove
Sun-Dried Tomato
Black Olive
Cooked Chickpeas
Cooked Brown Lentils
Chilli Flakes
Tinned Chopped Tomatoes
Bicarbonate of Soda
Nutritional Yeast
TO SERVE:
Vegan Green Pesto
Unsweetened Soya Yoghurt
Fresh Basil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Dice the carrot, onion, celery and garlic. Chop the sun-dried tomatoes. Pit the olives. Chop the fresh basil.
Step 2.
Heat a good glug of oil on a non-stick pan over a medium heat. Once hot add the carrot, the celery and the onion and the garlic. Let the veggies cook for 5 mins.
Step 3.
Add the sun-dried tomatoes, black olives and the chilli and leave to cook for another 5 mins, stirring now and then.
Step 4.
Add the pulses and the chopped tomatoes. Add the pinch of bicarbonate of soda. (You’ll see it react with the chopped tomatoes, removing their acidity and bringing out their sweetness) and cook, stirring occasionally, for about 10 mins (cook for longer if you want a thicker consistency, or at a little water if it’s a bit dry).
Step 5.
Remove the pan from the heat and stir through the nutritional yeast.
Step 6.
To serve, divide between bowls and top with pesto, soy yoghurt and scatter over the fresh basil.
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