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No Beef Vegan Stew

No Beef Vegan Stew

4 carrots
5 shallots
4 cloves garlic
2 sticks of celery
1 tbsp fresh rosemary
250g tomatoes
500ml vegetable stock (or more to cover the pot)
500g potatoes
3 fresh bay leaves
1 tsp Vegan Worcestershire sauce

  • Chop carrots and potatoes [into bitesize pieces]; finely slice/ dice shallots and celery.
  • Place a saucepan/ casserole dish [over a medium/ medium-low heat] and add a drizzle of oil. Once pan is hot, sauté the shallots [for 5 minutes (until they start to turn translucent)] before adding the minced garlic. Mix and sauté [for a couple of minutes].
  • Season, then stir in the celery and sweat it down a bit [around 7 minutes] before adding the rosemary sprigs (whole), bay leaves and carrots. Continue to stir occasionally and sweat down [for 5-10 minutes].

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