Levi Roots’ Caribbean Stew
Tuck in to Levi Roots’ Carribean Stew – the perfect vegan one-pot to serve a crowd!
Ingredients
- 2 onions, roughly chopped
- 2 tbsp olive oil
- 2 sweet potatoes, peeled and cubed
- 250g cooked black eye beans
- 3 celery sticks, plus leaves, chopped
- 1 carrot, peeled and finely chopped
- 250g tinned chopped tomatoes
- 500ml vegetable stock
- 250ml coconut milk
- 2 tbsp Caribbean seasoning
Method
Step 1
In a large saucepan, heat the olive oil and fry the onion, carrot, and celery for 3-4 minutes over a medium heat until they begin to soften.
Step 2
Add the sweet potato, tinned tomatoes, coconut milk, and vegetable stock. Bring to a steady simmer and cook for 20 minutes, stirring occasionally.
Step 3
After 20 minutes, add the black eye beans and season the soup with the Caribbean seasoning. Cook for a further 10 minutes and serve.
Planet-friendly tips
Gather your leftover veg peelings and pop them in a ziplock bag in the freezer. Once you’ve amassed a decent stash you can boil them with herbs and spices to make a tasty vegetable stock!
