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Roast Vegetable Stew with Tom Hunt
We teamed up with the lovely Tom Hunt to cook up an incredible root vegetable and pearl barely stew! This is such a delicious and healthy vegan recipe you're going to absolutely love it.
Our good friends at BOL have made the bold decision to go completely plant-based and this is one of the dishes from their delicious range of products.
This recipe is easy to make, using locally sourced ingredients grown in the UK AND 10p from every pot will be donated to Action Against Hunger, a charity to make sure every child has access to the nutrition they need.
Give this recipe a go! When you’re next in the shops, keep your eyes peeled for the wide range of amazing plant-based food from BOL.
- 1 white onion
- 3 cloves garlic
- 1 celery stick
- 6 sprigs thyme
- 2 sprigs rosemary
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp vinegar
- 120ml passata
- 100ml water
- 2 carrots
- 1 parsnip
- 1 red onion
- 1 cup pearl barely
- 1 cup mixed beans
- 1 tsp parsley stalks
First we're going to make the sauce. Add the onions, garlic, celery, thyme, rosemary, smoked paprika, ground coriander and vinegar to the pan. Cook these off until the onions have softened. Then add the passata and water and mix everything together. Lastly, add a large handful of kale and mix into the sauce.
Next we're going to cook our vegetables. Add your chopped carrots, parsnip and red onion to a griddle pan with a bit of oil and mix together so they cook well. Put a lid on the pan and cook for 5-10 minutes until they are charred/a little burnt for a depth of flavour.
Once the veggies are cooked, add them to the sauce. Then add in the pearl barely, mixed beans, parsley stalks and mix everything together.
Add the stew to a bowl with a side of steamed kale and top with some toasted pumpkin and sunflower seeds and finally some chopped parsley.