Vegetable Stew

Vegetable Stew

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Coeliac Safe.

Ingredients:

10 small-medium potatoes

3 tbls Bouillon vegetable stock

1 tbls Olive Oil

3 Carrots

1 1/2 red onion 

3 Turnips

1 Swede

1 Tsp Ground Paprika

1 Tsp Fine Herbs 

1 Tsp Parsley

1 Tsp Chives

Salt to taste

1 Heaped Tbls Pure Sunflower Spread

1 leveled Tbls sorghum flour

3 Pints of Water

Start by chopping your vegetables into small chunks and your onion into bits.

Next add you olive oil to a pan and heat.

When the oil is hot add your onions and stir them until they are soft.

On top of the onions add the pure spread and let it melt.

Next add the flour and stir it into the butter until it is all mixed in.

Add in the vegetable stock and stir that into the onions.

Add your first pint of water and stir.

Keep stirring until it gets nice and thick.

Pour another 1 pint of water into the pot.

Add your herbs and spices.

Mix again until the mixture starts getting thicker.

Add your final pint and stir it to make sure the pint is mixed in.

Bring to the boil then turn it down to simmer.

Pop the lid on for 20 minutes, stir it, then put it on for a further 15 minutes.

Test your vegetable to see if they are soft if they are still a bit hard pop the lid back on for another 5-10 minutes.

Sprinkle a little bit of chives over the stew and there you have it.

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