Autumn Root Veg Stew

Autumn Root Veg Stew

You can substitute different root veggies for this meal. This is a really warming hearty meal full of goodness. Its ok for all types, but don't use the chilli flakes for Pitta and reduce the garlic to a teaspoon.

Its great served with one of the flatbreads found on this site.

Ingredients

• 1 Small beetroot peeled and cut into small chunks, this adds a lovely deep colouring to the dish
• 2 Parsnips, peeled and cut into small chunks
• 1 Carrot, peeled and cut into small chunks
• 1 Sweet potato cut into small chunks
• A handful of button mushrooms, cut into quarters
• 1 Tablespoon minced garlic
• 1 Tablespoon dried oregano
• 1 Teaspoon of rosemary
• 2 Tablespoons of bouillion, I always use Marigold
• 1 Can of  kidney beans, rinsed and drained
• 1 Can of chickpeas beans, rinsed and drained
• 2 tomatoes, cut into small chunks
• 3 Tablespoons of tomato paste
• An optional half teaspoon of chilli flakes, if you like it hot
• 1 tablespoon yeast energy flakes
• 1 Tablespoon of red miso paste
• 1 Tablespoon of ghee
• 2 Tablespoon of lime juice
• salt and pepper to taste 
• A handful of chopped coriander leaves

Directions

Just cover all the chopped veg with water and add the bouillon, tomato paste and energy flakes and bring to the boil, then simmer.

In the meantime gently saute the spices, tomatoes, miso until they small delicious about 3 to 5 mins, add the chilli flakes here if using.

Add spice mix to the veggies and add the tinned beans, cook for about 30 mins or so until veggies are cooked and everything has thickened, let the sweet potato fall.

At the end add the lime juice and seasoning to taste.

Serve with chopped coriander leaves