When you are given a huge branch of fresh bay leaves by your neighbours, you go and make an awesome vegan stew with it.🍜 .
It is again one of those whatever-was-in-our-fridge recipe but turned out to be a massive hit last night.
I’ve reduced my animal product intake since 2017 November massively. No meat and cheese only occasionally cooked in with meals. I am not a perfect vegan but it works for me and people around me at the moment. I don’t stress about it and I also don’t feel I am letting anyone down. I still call myself an environmental activist who is trying to do the best she can.
Loved this quote from @zerowastechef last week going around here “We don’t need a handful of people doing zero waste perfectly. We need millions of people doing it imperfectly.” I think it is so spot on and so true to veganism as well. Occasional vegan dishes are better than non. I hope you like this one, so here it comes. .
3 garlic cloves
1 carrot diced
1/4 butternut squash diced
1 courgette diced
4-5 mushroom diced
1 vegetable stock
1 ts of ground cumin
1 ts paprika
1 can of chopped tomatoes
1 can of green lentils
1 pack of vegan sausages (opt)
salt / water / coconut oil / bay leaves.
Heat pan / add small amount of coconut oil / add onion for 5 mins / add garlic for 2 mins / add carrot for 3 mins / butternut squash for 3 mins / add courgette and mushroom for 5 mins / add diced vegan sausages / add vegetable stock with a dash of water followed by lentils and chopped tomatoes. Cover to simmer for 10-15 mins. Serve with crusty (or any or no) bread.
Done in about 45 mins and serves 4. (2 adults and 2 kids here plus we got leftovers).
P.S Have you been trying to reduce your animal products intake? How is it going? Anything you are struggling with?