1 tin of plum tomatoes
1 shallot, peeled and sliced into rings
1 clove of garlic, minced
1-2 pints prepared vegetable stock
6 new potatoes, sliced into 1/2 inch pieces
2 carrots, sliced into 1/2 inch pieces
1 stick of celery, sliced into 1/2 inch pieces
5 baby corn, sliced into 1/2 inch pieces
6 small broccoli florets
4 leaves of bok choy
Vegetable stock can either be fresh, or can be made 4 teaspoons of vegan vegetable bouillon powder per 1 pint of boiling water.
Wash the vegetables.
Fry the shallot and garlic in 1 tablespoon of oil (preferably olive oil) until starting to brown.
Remove the stalks from the tomatoes and add, with its sauce to the shallots and heat for a few minutes.
Remove from the heat and use a hand blender or a blender to blend into a soup-like liquid. Use some of the stock to get a more liquid consistency.
Transfer back to the saucepan and add all vegetables except for the broccoli and bok choy. Add enough stock so that the vegetables are completely covered and bring to the boil.
Simmer for 20 minutes. Add the broccoli and bok choy and simmer for another 20 minutes. Check every 5 minutes to check the liquid level, if boiling down too far, top up with vegetable stock and give it a stir.
Stew will be ready when potatoes and carrots are soft.
Serve with brown rice. If you have any left over, try blending it again to turn it into a tasty, hearty soup!
Most vegetable bouillons/stock cubes are salty enough to begin with. Do a taste test before serving to see whether or not you need an extra pinch of salt.
When replacing the veggies, remember to add harder veggies earlier on when cooking and softer veggies like greens later on.