top of page

Vegan Greek Stew

60 Minute Greek Stew. Perfect for summer, enjoy!

Serves: 4 Time: 60 minutes


 

Fresh Ingredients

  • 1 Lemon, zested

  • 300g Baby Potatoes, cut into chunks

  • 1 Handful Fresh Oregano, chopped

  • 10 Large Tomatoes, cut into quarters

  • 1 Whole Cauliflower, green parts removed

  • 200g Peas

  • 320g Broccoli

Other Ingredients

  • Garlic Cloves, whole (as many as you like - I love a full bulb

  • 2 Red Onions, cut into quarters

  • 10 Black Olives

  • 450ml Water

  • 2 Tablespoons Olive Oil

  • 4 Slices of Crusty Bread

Method

  1. Heat the oven to 200°C. Then, in a large oven-proof pot, heat the oil, garlic cloves and zest. Add the onion quarters, olives, oregano and potatoes. Mix and cook for 5 minutes, then add the tomatoes and season well.

  2. Next add the water, stir well and bring to a boil.

  3. Add the whole cauliflower into the pan when boiling. Cover then pop it into the oven, baking for around 1 hour. Once ready, remove from the oven, and take the cauliflower out to rest.

  4. Return the pot to the heat then add broccoli, then shortly after the peas, cooking until tender.

  5. Serve the cauliflower with the liquid and veg poured on top, a squeeze of lemon juice and a slice of crusty bread!



 

Love this recipe? ❤️


Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.


Don’t forget to like and comment below to recommend to others 👇🏻


Hope you loved it!

Rosie ❤️

1 view

Related Posts

See All

Comments


bottom of page