Vegan Vegetable Stew

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JustIngredients Celery Seeds

Pop all of your left over veg in to this vegan stew for a tasty dish.


1 Onion chopped
1 Red pepper chopped
1 Yellow pepper chopped
1 Small courgette chopped
1 Carrot chopped
1/2 Aubergine chopped
125g Tomatoes chopped
1 teaspoon Onion powder
1 teaspoon Ground coriander
1 teaspoon Ground cumin
1 teaspoon Celery seeds
1 tablespoon Tomato pure
5g Fresh mint
1/2 Cube vegetable stock
1 tablespoon Crushed chillies
Pepper to taste
Salt to taste
Olive oil


Preheat the oven to 220C or 200C for fan assisted ovens, place the chopped peppers, courgette, carrot and aubergine on to a baking tray, drizzle with oil and sprinkle a pinch of salt on top. Mix the vegetables, oil and salt together.

Place in the oven for half an hour or until the vegetables are cooked all the way through.

Heat olive oil in a frying pan, tip in the chopped onion and cook until soft. Sprinkle in the coriander and cumin followed by the tomato puree and cook for 1 minute.

In a jug, place half a vegetable stock in the bottom a long with 300ml of boiling water and mix. Carefully add the liquid to the pan a long with crushed chillies (optional).

Add the roasted vegetables to the pan, mix and heat. Serve with fresh mint.

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