Follow us for delicious, plant-based recipes 🌱 Here’s a hearty veggie stew for you, packed with goodness and super easy to make. You’ll need - 1 tablespoon olive oil -1 onion, chopped into 3cm / 1″ chunks -2 sticks of celery, sliced into 2cm / ¾″ chunks -

Follow us for delicious, plant-based recipes 🌱 Here’s a hearty veggie stew for you, packed with goodness and super easy to make. You’ll need - 1 tablespoon olive oil -1 onion, chopped into 3cm / 1″ chunks -2 sticks of celery, sliced into 2cm / ¾″ chunks -400g white potatoes, cut into 2–3cm / 1″ chunks -3 carrots, peeled & sliced into 2cm / ¾″ chunks -300g baby button mushrooms, halved -2 tablespoons soy sauce -1 tablespoon balsamic vinegar -100g red split lentils -300ml vegetable stock -1 x 500ml jar passata -1 tablespoon brown rice miso paste, (optional) method: 1.Put the oil in a large casserole dish over medium heat and add the onion, celery, potatoes, and carrots. Fry for 5 minutes until soft then add the mushrooms and cook for another 5 minutes. 2.Add the soy sauce and balsamic vinegar and cook for 45 seconds until the vegetables are coated. Stir in the lentils, vegetable stock, passata and miso paste (if using). Bring to the boil, turn down to a simmer and put the lid on. Cook for 30 minutes until the potatoes and lentils are soft, removing the lid halfway through to allow the stew to reduce.

Great

% Daily Values based on a 2,000 calorie diet