As tomorrow is bonfire night I thought I’d share this recipe, perfect for when you want food to warm you up on cold evenings, or after watching fireworks displays.
I live in an area where I can just look out of my window to see the fireworks, perfect if you’re a cheap hermit like myself.
Yield; Six servings (387kcal per serving) Cook time; One hour 15 minutes
You’ll need;
- One tablespoon of non-dairy margarine
- One small brown onion, sliced
- Two large carrots, diced
- Two medium parsnips, diced
- Two tablespoons of tomato puree
- 100ml red wine
- 250ml vegetable stock
- 400g(14oz) tin of chopped tomatoes
- One teaspoon of each of the following dried herbs; rosemary, sage, basil and parsley
- 380g mock beef, I used Fry’s chunky style strips
- Three large potatoes, peeled and sliced
Method;
- Melt the margarine in a large saucepan over a medium heat. Add the onion and cook for five minutes.
- Next, add the carrots and parsnip, continue cooking for a further five minutes.
- Mix the tomato puree, stock, wine, herbs and mock beef, increase the heat to a simmer and cook for another five minutes.
- In a separate saucepan, par boil the slices of potato for five minutes. Drain and run cold water over them to stop the cooking process.
- Preheat the oven to 200ºC/180ºC fan assisted/350ºF. In an ovenproof dish, layer the veggie and “beef” mixture. Top with the sliced potatoes and bake for an hour, or until the potatoes are golden.
Bethany's Vegan Kitchen 