Winter is approaching, time is short and comfort is yearned for, and that is why I have created this dish – my mum used to make this for us all (not vegan though, I’m afraid). All I remember was the joy of the potatoes melting in my mouth, and crunchy bread and raw onion served alongside this dish – oh, a truly mouthwatering experience. Here it is – from my table to yours. You can use sweet potatoes, if you prefer. Serve with raw onion and hot bread !
4 Tbsp (60 mL) olive oil, for frying
1 red medium sized onion, finely chopped
3 to 4 potatoes, peeled and cut
2 medium-sized carrots, cut
2-4 cloves garlic, chopped into slithers
2 tsp vegetable stock granules, or 1 vegetable stock cube dissolved in ¼ cup hot water
3 cups petit pois (baby peas) – the frozen type
salt to taste
3 Tbsp tomato paste
2 cups (500 mL) water
a pinch of mint
a pinch of paprika
- First heat your oil in an oven-proof saucepan (I used my cast iron Le Creuset), and fry your onion for a minute or so. Then add the rest of the veggies, and lower the heat – stirring every minute or so, allow to cook for for around 5-10 minutes.
- Now mix in the remaining ingredients, except for the water. Cover, and allow to cook for 5 minutes, stirring every minute or so.
- At this point, add half the water, lower the temperature, and allow to cook for 30 minutes.
- Add the remaining water, and place in a hot oven for an hour, or until the potatoes and carrots are totally soft.
- Serve and Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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