Leeks and peas add sweetness, artichokes add substance and miso brings a little depth and savouriness to this light, summery vegan stew.
VeganVegetarianSource of fibre2 of your 5 a day
Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins
Ingredients
80g piece Essential Baguette, torn into bitesized chunks
2 tbsp Essential Olive Oil
2 Essential Leeks, cut into 1.5cm rounds
2 cloves garlic, crushed
390g can Essential Artichoke Hearts In Water, drained
20g white miso paste
125ml dry white wine
500ml fresh vegetable stock
100g frozen Essential Petits Pois
½ unwaxed lemon, finely grated zest and juice
1/4 x 25g pack basil, leaves only
3 sprig/s mint, leaves only, shredded
Method
Preheat the oven to 140ºC,
gas mark 1. Spread the bread
chunks out on a baking tray,
then put in the oven to crisp
up while you make the stew.
Heat the oil in a large,
heavy-bottomed saucepan or
casserole. Add the leeks and
a pinch of salt and fry, stirring
occasionally, for 6-8 minutes,
until softened and starting to
brown a little. Add the garlic
and artichokes and fry for
1 minute more, then stir in the
miso paste until all the veg is
lightly coated.
Pour in the wine and bubble
away until reduced by ½, then
add the stock and bring to
the boil again. Lower the heat
and simmer for 10 minutes,
adding the petits pois for the
final 2-4 minutes. Season and
squeeze in the lemon juice.
Add the bread to the pot and
divide between bowls. Tear
over the basil leaves, scatter
with the mint and lemon zest
and finish with black pepper.
Cook’s tip
Crisping up bread in the oven like this means it doesn’t disintegrate as soon as it touches the liquid. It’s also a brilliant way to use up bread that may be going a little stale and needs using up – baking will give it a new lease of life.
