About the recipe A bright, Greek-inspired stew, that just so happens to be vegan and full of good things. You can make it in a casserole pan on the hob, or in a slow cooker or instant pot. If you’re using either or the latter, follow the visual guidelines rather than the exact timings in the recipe below as every machine is slightly different.
About the Recipe
Ingredients
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 2 onions, sliced
- 2 cloves garlic, finely chopped
- 1 tbsp tomato paste
- 2 Root Zero potatoes, chopped into 2cm cubes
- 1 small cauliflower, broken into florets and pointy leaves separated (stalk discarded)
- 100 g cherry tomatoes, halved
- 750 ml vegetable stock
- 15 pitted black olives, halved
- 1 x 400g tin butter beans, drained
- 1-2 tbsp red wine vinegar
- Handful of parsley, leaves and tender stems only
- Handful of dill, leaves picked
- Salt and pepper
Directions
- Heat the oil over a medium - high heat in a deep, wide casserole pan and when it shimmers, tip in the onions. Season well with salt and pepper, then fry, stirring regularly until the onions are all completely soft and golden, about 12 minutes. Add the garlic and tomato paste to the pan, and continue to stir until the tomato has turned from bright to brick red, about 2 minutes.
- Tip the potato and cauliflower florets (saving the leaves for later), into the pan, along with the tomatoes. Stir to combine, season the vegetables with a pinch of salt, then pour over the vegetable stock. Bring the pan to the boil, then turn the heat down and add the olives and butter beans. Simmer the stew (without a lid) for 20 minutes, until the liquid has reduced and thickened by ⅓. Stir through any reserved green cauliflower leaves. Taste and add vinegar, salt and pepper to season, then stir through the herbs and a generous drizzle of olive oil. Ladle into warm bowls and serve alongside crusty bread.