Here is a tasty, warming, sweet, vegan and gluten-free stew that can be made in advance and frozen. It makes a wonderful lunch or dinner, and is a handy meal for those days when everyone seems to come home at a different time. Simply heat up a portion at a time.
I have given this a traditional stew seasoning, but you can add coconut milk instead of stock, and curry paste instead of the mediterranean herbs and even make it into a curry.
- Chop the onions reasonably finely.
- Heat the olive oil in a deep pan, add the onions and chopped garlic and sauté over medium until they start to brown.
- Now it’s time to add the vegetables and stock, bring everything to the boil and season with herbs, salt and pepper.
- Cover and simmer over low heat for 25-30 minutes or until your desired consistency has been achieved. Serve hot!