This stew can easily be made from any left over vegetables but it important to have potato, carrot and onion to give some sweetness to the gravy. Chop all of the vegetables to the same size pieces and put in a large saucepan.
Cover with boiling water and add 2 stock cubes, a spoonful of marmite, a teaspoon of vegetarian Worcestershire sauce and a squirt of sun-dried tomato paste or ketchup. Bring to the boil and simmer for 20 minutes. Then taste the gravy and season to taste.
Serve in warmed bowls with chunks of warm crusty bread buttered with vegan margarine.
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