hearty vegan stew.

Don't worry pals, this isn't going to be one of those recipe posts with 40 paragraphs of my life experiences with beans - let's just jump right in. It isn't the prettiest, but it's so easy, and so so delicious. 

INGREDIENTS

• 1 large red onion

• 1 large red pepper

• 1 aubergine

• 4-5 cloves of garlic

• 2-3 tsp harissa paste

• 2 tins chopped tomatoes

• 1 tin baked beans

• 1 tin kidney beans

• 1 pack pre-made lentils 

• oil

• thyme (dried or fresh - doesn't matter!)

• salt & pepper

• paprika 

• nutritional yeast

• marmite/stock

• wedges, mash, rice, or whatever you want to accompany - if anything! 

METHOD

• Heat oven to 180ºC

• To a large oven dish, add 2-3 tblsp oil, salt, pepper & thyme. Chuck in your garlic cloves (still in their papery cases) followed by roughly chopped onion, pepper and aubergine - I think it's best to keep these pretty chunky.

• Toss them about to cover with oil and seasoning, and cook for about 45mins, or until soft and delicious.

• Once that's all done, heat up a big casserole pot on the hob, pop the garlic out of its skin, and chuck all the roast veg into the pot. Stir with 2-3 teaspoons of harissa paste.

• Add in all the tomatoes, beans and lentils, stir well, and bring to the boil before turning the heat down.

• Taste and season to taste - nutritional yeast, marmite and/or stock can give your stew a deeper, richer flavour, but this is up to you! I used 3 teaspoons nutritional yeast and a teaspoon of marmite.

And that's it! It's so cheap 'n' easy, and I'm actually quite surprised at how good it was, considering I  basically just made it up as I went, with only a vague idea of how it might turn out. 

It's amazing alongside some spicy wedges, but equally fulfilling on its own! 

Enjoy! 

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