By Rachel Demuth from Demuths Cookery School
Here's a properly hearty and healthy vegan stew recipe from vegetarian chef Rachel Demuth and her team at Demuths Cookery School. Thanks Rachel :)
2 medium leeks, cut into thin rounds
2 tbsps olive oil
2 medium carrots, cut into thick rounds
3 garlic cloves, peeled and finely sliced
4 sage leaves
2 large sprigs of rosemary
1 tbsp fresh oregano, chopped
1 tbsp plain flour
200ml red wine
1 tsp vegetable bouillon powder
1 bay leaf
2 fresh or dried red chillies, deseeded
4 tomatoes, cored and roughly chopped
1 tbsp shoyu
400g tin borlotti beans or 200g cooked borlotti beans
250g chestnuts, ready cooked
Handful of fresh parsley, chopped
Salt and freshly ground black pepper
Heat the olive oil in a large lidded saucepan and sauté the leeks until softened.
Add the carrots, garlic, sage, rosemary and oregano, cook for a few minutes with the lid on.
Stir in the flour, followed by the red wine, water, vegetable bouillon powder, bay leaf, chillies, tomatoes and shoyu.
Simmer for 20 minutes, until the carrots are tender but still have a bite to them.
Add the borlotti beans and chestnuts.
Check the seasoning and cook for a further 10 minutes.
Finish with chopped parsley and a twist of freshly ground black pepper.
Serve with celeriac and potato mash.
Tip: If you haven't got time to roast and peel the chestnuts then buy ready-cooked vacuum-packed chestnuts.