Hearty Irish Roasted Veggie Stew
Dave & Steve The Happy Pear
Dave & Steve The Happy Pear
Recipe - Blackrock - Scally's
Hearty Irish Roasted Veggie Stew
Prep Time10 Minutes
Servings5
Cook Time35 Minutes
Ingredients
1 Large onion, finely diced
4 Cloves garlic, finely diced
1 Leek, diced
2 Medium courgettes, cut into small chunks
4 Carrots, cut into small chunks
1tbsp Maple syrup or sweetener of choice
400g of cooked lentils
1 x 400g tin of chopped tomatoes
2 Bay leaves
½ tsp Black pepper
1tsp Salt
2tbsp Tamari/soy sauce
1lt veg stock
1.5kg of Potatoes of choice, cut into small even pieces
50ml The Happy Pear oat drink
2tbsp Oil
Directions
Ingredients
- 1 large onion, finely diced
- 4 cloves garlic, finely diced
- 1 leek, diced
- 2 medium courgettes, cut into small chunks
- 4 carrots, cut into small chunks
- 1 tbsp maple syrup or sweetener of choice
- 1 x 400g tin of cooked lentils
- 1 x 400g tin of chopped tomatoes
- 2 bay leaves
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp tamari/soy sauce
- 1 liter vegetable stock
- 1.5kg potatoes of choice, cut into small even pieces
- 50ml The Happy Pear oat drink
- 2 tbsp oil
Method
- Preheat the oven to 200C
- Add the carrot to a baking tray and mix with ½ tbsp of oil and ½ tbsp of maple syrup.
- On another baking tray do the same with the courgettes and bake them both for 25 mins
- Boil a large saucepan of water, add a pinch of salt, and cook the potatoes until tender, about 20 minutes.
- Drain, add the oat milk and oil, mash until smooth and season with salt and pepper to taste.
- Drain and rinse the lentils and prepare your 1 litre of veg stock.
- Heat a large 5l saucepan on high heat. Add 1 tsp of oil.
- Once hot add the onion and cook for 4-5 mins, stirring occasionally. Add in the garlic, leek and a pinch of salt. Mix well and cook for 2 minutes stirring regularly.
- Add 2 tbsp of water and put the lid on the pot. Leave to sweat for 4-5 mins, and cook until the leek is soft.
- If the veg starts to stick just add 2 tbsp of water and scrape back in any stuck parts to incorporate.
- Remove the roasted veg from the oven and add to the saucepan along with the veg stock, drained lentils, chopped tomatoes, bay leaves and tamari/soy sauce and bring to the boil. Reduce to a simmer and leave to cook for 5 minutes, stirring occasionally.
- Season to taste, then plate a scoop of mashed potatoes and ladle on the stew.
10 minutes
Prep Time
35 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Loose Brown Onion (1 kg)
€2.89/kg€2.89/kg
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Leeks (350 g)
€1.79€5.11/kg
SuperValu Courgettes (2 Piece)
€1.79€0.90 each
SuperValu Irish Carrots Loose (1 kg)
€1.25/kg€1.25/kg
Signature Tastes Maple Syrup (332 g)
€4.49€13.52/kg
SuperValu Red Lentils (500 g)
€1.09€2.18/kg
SuperValu Chopped Tomatoes (400 g)
€0.55€1.38/kg
Schwartz Bay Leaves (3 g)
€2.50€833.33/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Kikkoman Tamari Gluten Free Soy Sauce (250 ml)
€3.49€13.96/l
Knorr Vegetable Stock Pot 4 Pack (28 g)
€2.79€24.91/kg
SuperValu Irish Rooster Potatoes (2 kg)
€3.79€1.90/kg
Alpro No Sugars Oat Drink (1 L)
€2.79€2.79/l
SuperValu Olive Oil (500 ml)
€4.29€8.58/l
Recipe
Ingredients
- 1 large onion, finely diced
- 4 cloves garlic, finely diced
- 1 leek, diced
- 2 medium courgettes, cut into small chunks
- 4 carrots, cut into small chunks
- 1 tbsp maple syrup or sweetener of choice
- 1 x 400g tin of cooked lentils
- 1 x 400g tin of chopped tomatoes
- 2 bay leaves
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp tamari/soy sauce
- 1 liter vegetable stock
- 1.5kg potatoes of choice, cut into small even pieces
- 50ml The Happy Pear oat drink
- 2 tbsp oil
Method
- Preheat the oven to 200C
- Add the carrot to a baking tray and mix with ½ tbsp of oil and ½ tbsp of maple syrup.
- On another baking tray do the same with the courgettes and bake them both for 25 mins
- Boil a large saucepan of water, add a pinch of salt, and cook the potatoes until tender, about 20 minutes.
- Drain, add the oat milk and oil, mash until smooth and season with salt and pepper to taste.
- Drain and rinse the lentils and prepare your 1 litre of veg stock.
- Heat a large 5l saucepan on high heat. Add 1 tsp of oil.
- Once hot add the onion and cook for 4-5 mins, stirring occasionally. Add in the garlic, leek and a pinch of salt. Mix well and cook for 2 minutes stirring regularly.
- Add 2 tbsp of water and put the lid on the pot. Leave to sweat for 4-5 mins, and cook until the leek is soft.
- If the veg starts to stick just add 2 tbsp of water and scrape back in any stuck parts to incorporate.
- Remove the roasted veg from the oven and add to the saucepan along with the veg stock, drained lentils, chopped tomatoes, bay leaves and tamari/soy sauce and bring to the boil. Reduce to a simmer and leave to cook for 5 minutes, stirring occasionally.
- Season to taste, then plate a scoop of mashed potatoes and ladle on the stew.