Recipe for a Simple Spanish Stew (Vegan)

Vegan chef Gaz Oakley is known for his plant-based dishes. His new cookbook Plants Only Kitchen is packed with quick, easy-to-make vegan recipes using ingredients that are readily available. From a vegan portobello Wellington to this Spanish stew, Gaz Oakley shows you how delicious vegan food can be.

How to make the Spanish stew

• Heat some vegetable oil (or water) in a large pan over low heat. Add the onion, garlic, celery, red bell pepper, smoked paprika and cayenne pepper and fry for a few minutes. I like to add the spices at the beginning, so they can toast on the bottom of the pan.
• Add the potatoes and cauliflower and cook with the lid on the pan for 10 minutes, until the potato has softened. Stir occasionally so that nothing burns. Thanks to the lid on the pan, steam develops, allowing everything to cook perfectly.
• Cut the lemon in half, squeeze the juice into the pan and also add the halved lemon itself. Don’t worry, I don’t expect you to eat it, but it releases its delicious flavour while cooking. You can remove the lemon just before serving. Add the bay leaf, lentils, diced tomatoes and stock and stir everything well.
• Season with the sea salt and black pepper and leave to simmer gently with the lid on the pan for 20 to 25 minutes. Stir every few minutes.
• Serve as soon as the sauce has thickened and smells delicious. I serve my stew with some plant-based sour cream and fresh parsley.

Title: Plants Only Kitchen
Author: Gaz Oakley
Price: €25,95
Publisher: Good Cook

Read also:

• Know before you go: 8 Spanish delicacies you might want to avoid
• The Spanish afternoon snack merienda
• 5 mistakes you make when cooking beef stew