Welcome to Day 4 of Vegetarian Week
A quick note before we start: The Paws are vegan, so although this is a series for National Vegetarian Week, none of our dishes contain any animal products at all!
Grilled banana-bread toast, with raspberry jam. Try with green or fruit tea for a morning pick-me-up, or flavoured water for something more refreshing.
Breadsticks (homemade or otherwise) with tasty, thick cut ‘slaw.
Pasta salad. Again, quick to make and even quicker to buy. It’s fast, versatile, and tasty hot or cold, so perfect for lunch at the office or on the go. We had ours cold, with sweetcorn.
Roasted peas. Coat with oil and seasoning of choice, then oven bake on a lined tray until brown and crispy. Unless cooked extremely crispy, they will start to soften the longer they are left. But they’re thoroughly delicious, and end on a lovely juicy note if cooked just right. This technique also works well with sweetcorn, chickpeas, and beans, so enjoy some experimentation and tasty flavour combinations.
Today’s recipe is Warm Butter Bean Stew. It’s best eaten hot, but the warmth comes from a healthy dose of paprika, rather than the temperature. This recipe also works well with added chili pepper if you prefer your stew to kick a bit more strongly. It serves 4, and takes around 45 mins to prepare and cook.
1 sweet potato
1 tin butter beans
1 cup lentils
1 tin tomatoes
1 red onion
50 grams flax seed
2-4 cups vegetable stock, dependent on preferred consistency
2-3 teaspoons paprika
Seasoning, to taste
4 dumplings, optional
Step One: Prepare your veg. Heat a large, oiled saucepan. In the meantime, wash and slice your vegetables. We are great believers in the power of hearty, chunky stew, therefore we prefer our vegetables to be roughly hewed. Chunk up the onion, chop the sweet potato into bite size blocks, and slice the leek with diagonal cuts.
Step Two: Cook the veg. Slide the chopped vegetables into the pan and add paprika. Fry for 10 minutes, or less if the vegetables begin to colour. Caramelised edges are good, charred, not so wonderful.
Step Three: Making the sauce. Add the tomatoes and stock to the pan. If – like us – you are a fan of one-pot cooking, pour in the tomatoes first, with their sauce from the tin, and sprinkle over with a vegetable stock cube. Bring to the boil, and then add the water, stirring the mixture together well. Allow a couple of minutes to combine the water, stock, and tomatoes, then pour in lentils and dumplings. Simmer for 15-20 minutes.
Step Four:Beans baby! Drain the tin of beans and add to the stew, along with the flax seed. Continue to stir occasionally and cook for a further 5-10 minutes.
Step Five: Service with a smile. Pour the stew into a large bowl and position the dumpling on top. Serve with fresh bread – we chose crusty tiger cobs.
And that concludes Day 4 of the Paws do Veg Week. We hope you enjoyed reading, and maybe even found some inspiration. Please feel free to share your own stories or experiences below
Happy meat-free eating,