Page 16 - Vegan Food & Living (February 2020)

One pot R E C I P E S

Sweet potato and chickpea

Moroccan stew

By Annabelle Randall from The Flexitarian (thefl exitarian.co.uk)
Serves 4 | Prep 10 mins | Cook 30 mins |
Calories 402 (per serving)

3 tbsp olive oil 400ml (1¾ cups) vegetable
1 medium onion stock (broth)
PIC © QUARTO PUBLISHING GROUP USA 1 tsp turmeric chickpeas
75g (½ cup) raisins
2 tsp ground coriander
400g tin (1¾ cups) of
2 tsp ground cumin
lime juice
1 tsp ground ginger
FOR THE TOPPINGS
1 tsp paprika
sliced almonds
1 tsp cinnamon
red chillies (optional)
1 red pepper
fresh mint
Miso soup with shiitake 500g (3 cups) sweet potato fresh coriander (cilantro)
3 garlic cloves, crushed
dairy-free yoghurt
mushrooms and 400g tin (1¾ cups) of
chopped tomatoes
ramen noodles 1 Peel the sweet potatoes and cut into 1.5cm (½in) dice.
Deseed the red pepper and cut in 1.5cm (½in) dice.
By Jenn Sebestyen
2 Heat the olive oil in a large saucepan. Add the finely
Serves 4-6 | Prep 10 mins | Cook 25 mins |
chopped onion and fry gently for a couple of minutes. Add
Calories 448 (per serving)
the ground coriander, cumin, turmeric, ginger, cinnamon
1 tbsp olive oil, plus more ½ tsp turmeric and paprika. Fry gently for 3 minutes to release aromas.
if needed 1.9 litres (8 cups) 3 Add the diced sweet potato and red pepper. Add the
2 garlic cloves, minced low-sodium vegetable crushed garlic, chopped tomatoes, vegetable stock and
2.5cm (1in) piece of fresh stock (broth) raisins. Bring to the boil and cook half-covered under
ginger, peeled and minced 170g (1½ cups) instant medium heat for 15 minutes. Keep on cooking uncovered
225g (2¼ cups) shiitake vegan ramen noodles (use under medium heat for another 10-15 minutes until the
mushrooms, stems 115g thin rice noodles for sweet potatoes are cooked and the liquid has thickened
removed, caps thinly sliced gluten-free) slightly. Stir the pan every now and then, so the vegetables
do not stick to the bottom.
4 tbsp mellow white 3 spring greens leaves or

miso paste kale, finely shredded 4 Add the drained chickpeas and season to taste with lime
juice and salt.
2 tbsp tamari (gluten- sriracha or hot pepper
free, if desired) sauce (optional) 5 Serve with couscous topped with plenty of sliced almonds,
freshly chopped coriander, mint, dairy-free yoghurt and
1 Heat the olive oil in a large soup pot over medium heat. Add red chillies, if using.
the garlic and ginger and sauté for 1 minute until fragrant.
2 Add the mushrooms, stir and sauté for 5-6 minutes. The
mushrooms should give off some of their own liquid, but if
This recipe is taken the pot seems too dry, add an additional tbsp of olive oil
from The Meatless or a few tbsp vegetable stock.
Monday Family 3 Add the miso, tamari and turmeric and stir to coat the
Cookbook by Jenn
Sebestyen, published mushrooms. Add the vegetable stock, raise the heat to
by Fair Winds Press. bring to a boil and then reduce the heat to low and
(RRP £14.99.) This simmer for 15 minutes.
book contains non- 4 Add the instant ramen noodles and greens and simmer
vegan recipes. for another 3-5 minutes until the noodles are tender.
5 Serve with a few dashes of sriracha/hot pepper sauce in
each bowl, if desired.

9.5g 3.5g 1.91g 6.2g 8.6g 12.4g 1.7g 0.28g 24.7g 8.9g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

16 VEGANFOODANDLIVING.COM