Create a taste of the Mediterranean with this hearty vegan stew served with potato cakes.
2 tbsp extra-virgin olive oil, plus extra to serve
2 red onions cut into wedges
2 courgettes, chopped into 1cm/½in batons
150g/5½oz celeriac, cut into cubes
1 garlic clove, finely chopped
2 tbsp tomato purée
1 tbsp smoked paprika
1 x 440g/1lb tin chopped tomatoes
200ml/7fl oz vegetable stock
1 x 400g/14oz tin butter beans or mixed beans, drained
handful fresh basil
1 lemon, zest only
100g/3½oz cooked broad beans
For the stew, heat two tablespoons of the oil in a casserole pan and fry the onions, courgettes, celeriac and garlic for 4-5 minutes.
Add the tomato purée and smoked paprika and cook for a further 4-5 minutes. Add the chopped tomatoes and stock, bring to boil, then reduce to a simmer for 20-25 minutes.
Stir in the butter beans, basil and lemon zest and cook for a further 10 minutes, then stir in the broad beans. Finish the stew with a good glug of extra-virgin olive oil.
Meanwhile, for the griddled potato cakes, mix the ingredients together in a bowl until well combined, then shape the potato mixture into six patties.
Heat the oil in a frying pan and fry the patties for 3-4 minutes on each side, or until crisp and golden-brown on both sides.
To serve, ladle the stew into serving bowl and serve the potato cakes alongside.
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