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An easy one pot hearty vegetarian/vegan meal using commonly available fresh vegetables. Serve with veggie patties or veggie sausages for extra protein, or you could add tinned red kidney beans (rinsed and drained) to the casserole half way through cooking. Goes very nicely with crusty bread to soak up the delicious gravy.
1 tablespoon oil
1 tablespoon dairy free margarine
1 large onion, chopped
2 garlic cloves, minced
2 celery stalks with leaves, chopped (keep leaves separate)
4 or 5 medium size potatoes, chopped
3 medium size carrots, chopped
2 cups fresh mushrooms, quartered
1/3 teaspoon chili flakes (or to taste)
2 zucchinis, chopped into large chunks
1/3 cup plain flour
2 vegetable stock cubes
1/2 to 2/3 cup red wine
1 bunch fresh herbs (chives, oregano and rosemary), snipped
freshly ground black pepper
1/2 cup hot water
1 tin chopped tomatoes (420g)
30 min › Cook:
1 hour 30 min › Ready in:
Using a fairly large flameproof casserole dish, heat the oil and margarine. Fry the onion, garlic and celery stalks (keep chopped leaves for later) until soft and light golden.
Add potatoes, carrots, mushrooms and chili flakes and continue cooking over medium heat, stirring often for about 5 minutes.
Add flour, and cook another few minutes - stirring to avoid sticking.
Add red wine and stir over medium-high flame a few minutes.
Stir in stock cubes, herbs, zucchinis, celery leaves, freshly ground black pepper, hot water and tinned tomatoes. Cover and bring to the boil.
Transfer to oven and cook at moderate heat (180 - 200 degrees C) til veggies are cooked to your liking.
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