You will love this! Miriam has veganised one of her mother’s rich, full colour and flavour Greek specialities into a luscious, warming and hearty vegan stew which will have you licking your fingers! This is also an excellent child-friendly dish.
2 medium sized white onions
2 to 3 cloves garlic
2 Tbsp tomato paste
3 to 4 cups of water
1½ Tbsp plain flour
1 to 2 tsp vegan margarine
3 medium sized carrots, chopped
2 medium sized potatoes, chopped
1 green apple, peeled, cored and chopped
2 bay leaves
the zest of a lemon
a little rosemary
½ cup red wine, or unsweetened red grape juice
1 tsp dried stock granules
chopped cooked spinach
cracked black pepper
salt to taste
For your 1 cup beefless meat, choose one of the following:
- chopped meatless pieces like VBites Redwood beef-style pieces, or Fry’s Vegetarian lamb-style chunks
- TVP chunks pre-soaked in vegetable stock
- firm tofu — chopped into squares, and pre-grilled or fried until golden – allow to cool before using
- precooked beans of your choice
In a food processor, mince the onions and garlic in your food processor, or chop them finely.
Meanwhile, heat up some oil in a casserole pan, add the onions and garlic, and fry gently.
Next, add the beefless meat of your choice and fry with the onions and garlic for a few minutes, turning a few times until they get some colour.
Add your bay leaves, potatoes, apples and carrots. Stir in the flour and mix well, then add the tomato paste, continue mixing, and pour in the wine. Add the margarine, rosemary, and 1 cup of water, and allow to simmer gently for 10 minutes.
Add the remaining ingredients (except for the spinach and lemon zest), and simmer gently for a further 15 minutes.
Preheat your oven to 300ºF (150ºC).
Place your casserole in the oven for over an hour, or until the potatoes soften completely. You want the ‘melt in your mouth effect’ with the potatoes. Keep covered for the first 40 minutes then uncover for the last 20, but keep an eye on the amount of liquid left, the sauce should be of a thick consistency so adjust accordingly and add a tiny bit more water if needed.
Then stir in your lemon zest and spinach, and allow them to settle in with the flavours for a few minutes before serving.
Serve with fresh Italian bread, or French baguette, and raw onion wedges. (Greek-style, but not very romantic!)
Thank you to Miriam Sorrell Mouthwatering Vegan Recipes.
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