Sweet Potato Stew
This simple recipe makes a good base for a variety of different meals. As a variation you can add in other veg such as courgette, pepper, kale, spinach… etc, or you can add in vegan sausages or soya chunks for more protein. If using softer veg then add it for the last half an hour or so to prevent overcooking.
Free from: gluten, nut, oil, soya, wheat, yeast
This is a vegan recipe
- 200 g potatoes
- 300 g sweet potatos
- 1 large carrot (peeled)
- 2 onions
- 1 tin chopped tomatoes
- 2 tbsp red lentils (optional)
- 1 tsp each of garlic granules, onion granules, Italian seasoning
- salt and black pepper (to taste)
- 1 tin beans or chickpeas (drained)
Chop the potato and sweet potato into approximately inch-sized pieces. You don’t need to peel. Chop the carrot so that the pieces are about half the size of the potato. Slice the onion.
To an oven dish with a lid, add all the veg and the red lentils. Pour over the tomatoes plus one and a half tins’ worth of water. Stir through the garlic and onion granules, the Italian seasoning, and a few twists of black pepper.
Cover and pop in the oven at 180C for an hour. After this time check on it and give it a stir. If the veg isn’t completely cooked through put it back in the oven for another half hour or so.
Once all the veg is tender (but not falling apart) add in the drained, tinned beans or chickpeas. Season to taste and serve.