Ingredients
1 tbsp olive oil
1 onion, sliced
Pinch of salt
2 garlic cloves, finely sliced
1 tbsp non-dairy butter
2-3 potatoes (approx. 200g), cut into small chunks
2 parsnips (approx. 175g), cut into small chunks
12 medium-sized brussels sprouts, trimmed and peeled
1 leek, sliced
1 carrot, diced
1 tbsp tomato puree
1 tin (400g) chopped tomatoes
1 tin (400g) butterbeans, drained
1 bay leaf
Thyme, to taste
100ml vegetable stock
100ml red wine
Preparation
Preheat the oven to 180C/ 350F/ gas mark 4.
Heat the olive oil in a medium casserole dish on the hob and sauté the onions for 5 minutes or so over medium heat.
Add a pinch of salt and the garlic and cook for another 2 minutes.
Add the butter, and vegetables (potatoes, parsnips, carrots, sprouts, leek and beans) and stir to coat in the butter.
Stir in the tomatoes, tomato paste, herbs, stock and wine.
Place the casserole with the lid on in the oven for 60 minutes.
Discard the bay leaf and serve with garlic or crusty bread.
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