Mixed Vegetable Stew

8ozs 225g young carrots
2 heads lettuce
8ozs 225g spinach
1 medium cucumber
2 heads spring greens
8ozs 225g French beans
1 tsp ground ginger or 2 1inch 2.5cms sliced root ginger
3 Tblsp vegetable oil
salt and pepper
2 cloves garlic, crushed
12ozs 350g bean sprouts
4 tomatoes, quartered
2 Tblsp vegetable fat
1 1/2 pts 9oomls vegetable stock
2 Tblsp yeast extract
3 stalks of spring onions to garnish
2 tsp sesame oil
Wash and prepare all the vegetables. Cut the carrots diagonally into 1 inch 2.5 cms segments. Cut lettuce, spinach, cucmber and spring greeens into 1 inch 2.5 cms slices. Cut French beans in half. Cut spring onions into 1/2inch 1cms sections. Crush ginger.
Heat oil in a large pan. Add garlic, ginger and carrots. Stir fry for 3 minutes over medium heat. Add spring greens and beans and stir for 2 minutes at a low heat.Then simmer for 5 minutes. Add all other vegetables EXCEPT the spring onions. Add fat, stock, yeast extract and seasoning. Bring to the boil and simmer for 15 minutes.
Serve sprinkled with spring onions and sesame oil.
Serve with warm wholemeal bread.
Serves 6 people.

2 Tblsp of curry powder may be added into the initial frying with the garlic. Stir fry for 2 minutes extra to give the curry a chance to develop.



About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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