Monday, 4 May 2015

Vegetable Lily Non Carne (cheap, quick and easy)

This was created one night when I was back home for the Easter holidays and since then I haven't stopped making it, purely because of its ease. It tastes pretty good too! Once you've chopped everything up, this is just a matter of bunging everything in and allowing it to cook for at least a good half an hour. What may seem like endless chopping and grating will pay off (I promise!) once you have a nicely stacked pile of tupaware boxes waiting in your fridge or freezer! I like to have this with either brown rice, quinoa, baked sweet potato, cauliflower rice...the possibilities are endless. Oh, and if you're feeling like a little something extra, try mashing half an avocado with a little salt, pepper, cayenne pepper and a drizzle of olive is divine! If you're interested to see how I make this, the link below will show you to the video I've uploaded to my YouTube channel!


olive oil
1 large red onion (or a white is fine, but this gives extra flavour)
3 garlic cloves
3 peppers (any colour is good, but I find red, yellow and orange work well as a combination)
1 large courgette
2 large carrots (grated)

2 tablespoons of tomato Ketchup/ tomato puree
2 cans of chopped tomatoes
250 ml of vegetable stock
2 teaspoons of cumin
1/2 a teaspoon of cayenne pepper
1/4 teaspoon of cinnamon
1 teaspoon of mixed herbs
a good pinch of salt and pepper

1 can of rinsed kidney beans


Start off by finely chopping your onion, grate the 3 cloves of garlic and cut up the peppers and courgette into small chunks. Grate the carrots and then add a good glug of olive oil to a large pot. Now measure out all of the spices and herbs in a small glass so that they are ready to go.

Add the onions to the pot and let them soften for a couple of minutes before adding the grated garlic. Then add the peppers, courgette and grated carrots. Give everything a good stir and allow them to soften for about 10 minutes.

Pour in the stock, gradually, and leaving a little to add later on if the sauce looks like it needs a little hydrating! Add in the two cans of chopped tomatoes and then all of your spices and herbs.

Season with a good pinch of salt and pepper and pop on a lid for at least half an hour.

Check to see how it tastes after 30 minutes, and if you need to add any more of the stock, seasoning or more spice. Now add the can of kidney beans for the last ten minutes or so to take in those lovely flavours.

Serve with rice, a baked sweet potato, quinoa or cauliflower rice!


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