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Preparation Time: 20 minutes
Cooking time: 1 hour
Serves: 4
If served as four portions, provides 494 cals, 30.5g fat (of which 6.5g saturates), 14g sugar and 1g salt per portion.
Ingredients
- 112g (4oz) vegan butter
- 83g (3oz) all purpose flour
- 2 medium green bell peppers, finely chopped
- 2 celery stalks, finely chopped
- 1 medium onion (white, yellow or brown, finely chopped
- 480ml (16fl oz) 2 cups vegetable stock
- 1 cup mixed frozen vegetables
- 1 cauliflower head (medium), chopped into florets
- 480g (17oz) cremini mushrooms, sliced
- 1 tbsp garlic, crushed
- 1 tbsp cajun seasoning
- 1 bay leaf
- 400g (14oz) canned chopped tomatoes
- 425g (15oz) canned kidney beans, drained
- Salt and pepper to taste
Optional for serving:
- Basmati rice
- Spring onions, chopped
Method
1. Add the butter to a heavy bottomed pot and let it melt over medium heat. Add in the flour and stir it into a paste.
2. Keep stirring and over the course of about 20 minutes (if you're on high heat) and around an hour on low to medium heat, you'll watch the roux change, from a thick paste into a thin sauce and the color will gradually change until you eventually reach a milk chocolate color which indicates that your roux is perfectly done.
3. When your roux reaches the milk chocolate stage, then add in the pepper, celery and onion.
4. Add the vegetable stock and stir in.
5. Add the frozen vegetables, cauliflower, mushrooms, garlic, cajun seasoning and the bay leaf.
6. Add the tomatoes and kidney beans and stir in. Bring it all to a simmer, cover the pot and leave it to simmer until everything is cooked and fragrant.
7. Add salt and pepper to taste.
8. Serve with basmati rice and some chopped spring onions on top (optional).
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