Hearty Irish Roasted Veggie Stew

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

1. Preheat the oven to 200C
2. Add the carrot to a baking tray and mix with ½ tbsp of oil and ½ tbsp of maple syrup.
3. On another baking tray do the same with the courgettes and bake them both for 25 mins
4. Boil a large saucepan of water, add a pinch of salt, and cook the potatoes until tender, about 20 minutes.
5. Drain, add the oat milk and oil, mash until smooth and season with salt and pepper to taste.
6. Drain and rinse the lentils and prepare your 1 litre of veg stock.
7. Heat a large 5l saucepan on high heat. Add 1 tsp of oil.
8. 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.
9. 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.
10. If the veg starts to stick just add 2 tbsp of water and scrape back in any stuck parts to incorporate.
11. 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.
12. Season to taste, then plate a scoop of mashed potatoes and ladle on the stew.