Vegetable Medley

4 ozs 125g carrots
4 ozs 125g turnips
4 ozs 125g celeriac
8 ozs 225g white cabbage
1 leek
2 ozs 50g vegan margarine
1 cube miso ( or 1 tsp yeast extract)
1/2 pt 300mls vegetable stock
salt and pepper
1 bay leaf
2 ozs 50g frozen peas
Peel and dice the carrots, turnips and celeriac. Chop the cabbage. Wash and slice the leek. Melt the margarine in a saucepan. Fry the leek for 2 minutes, add diced vegetables and saute, add cabbage. Sprinkle with miso (or yeast extract). Add vegetable stock and bring to the boil. Add seasoning and bay leaf, cover and simmer for 30 minutes. Add the peas and simmer uncovered for 5 minutes. Remove bay leaf.
Pile into a serving dish.
Serves 4 people.


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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