Vegan recipes that are easy to follow, tasty and healthy
8 oz. (225g) carrot, sliced
8 oz. (225g) onions, chopped
1 lb. (450g) potatoes, diced
4 oz. (100g) mushrooms, chopped
7 fl. oz. (200ml) Vegan red wine
3 oz. (75g) frozen peas or green beans
5 fl. oz. (125ml) Vegetable stock
Most wine is not vegan - check the Animal Free Shopper published by the Vegan Society or ask for information in your supermarket. In the UK, the Co-op labels its vegan wines/ You can also find vegan wine sellers on line.
Preheat oven to GM 5 / 375 °F / 190 °C.
Fry the onions and carrots for a few minutes. Add the potatoes, mushrooms and 1 tsp. golden syrup. Cook for 3 or 4 minutes. Add 1 tbsp. flour and stir. Pour in the red wine, vegetable stock, 2 tbsps. tomato purée, bay leaf and a little salt and pepper. Cook for a few minutes. Put the mixture into a large casserole dish and place in oven. It should be baked for 1 hour, with the peas or beans being added halfway through.