This is one of my favourite stew things ever! Add whatever veggie to it you wish. I like putting carrots, parsnips and fine beans in other than what is specified below. Garnish with some vegan Parmesan and away you go. I think it's really good for you with loads of protein etc. I think you can substitute the beans for whatever beans you like. I've used pinto, broad and canneli, and flagolet before. You can even put a bit of chili in it if you like to spice it up. This is taken form "A Vegan Taste of Greece by Linda (surname I can't spell or pronounce sorry) one of the best cookbooks about/for vegans in my eyes. I end up having to change the recipe a bit in order to accommodate what's in my fridge.

Ingredients

4 serv.

sliced leek1
1 big leek
sliced onions2
2 onions
sliced mushrooms100 g
spinach↗100 g
fresh or some frozen cubes
minced garlic cloves4
chickpeas↗500 g
1 tin drained
broad beans300 g
1 small tin drained
chopped tomatoes500 g
1 tin
bulgur wheat↗175 g
mint↗1⁄2 teaspoon
basil↗1⁄2 teaspoon
dill↗1⁄2 teaspoon
Italian herb seasoning↗1 teaspoon
optional
balsamic vinegar↗1 tablespoon
or red wine vinegar
red wine↗100 ml
optional
tablespoon tomato paste↗1
ml stock400
black pepper↗
fresh lemongrass (optional)1
lemon, juice of↗1
tablespoon olive oil↗1

Step-by-step instructions

1
Preheat oven to gas mark 4,.
2
In a heavy based pan, heat half the oil and sauté the onion and leeks with garlic for 5 minutes. Add the spinach until it wilts (if using frozen then add frozen ones and let them melt a bit).
3
Add the tinned stuff the seasoning the bulgur wheat, wine vinegar and stock; mix well.
4
Use remaining olive oil to lightly grease a casserole dish. Pour mixture into this dish. If using lemongrass, bruise lightly and put in mixture and cover with foil,.
5
Bake for 40 minutes. Take out and stir. If not using lemongrass, mix the juice of the lemon into the pilaf at this stage. Serve with vegan Parmesan sprinkled over the top and black pepper.

Source: food.com

Original recipe ↗

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