Hi all 🙂 Hope you are enjoying your cooking adventures!
Soooooo it is STILL cold here in Melbourne so my love of cooking hearty, juicy, warm dishes is still at a high! This beautiful vegetable ragout is sure to keep you satisfied and comforted. This recipe even caught the eye of the Cruelty Free Store in Brunswick Melbourne, so here is hoping you also enjoy.
STEP 1 – Gather your ingredients. You can add what you like to a ragout but I chose to go with carrots, potatoes, spinach, eggplant, quinoa, garlic, onion, peas, tender pieces (meaty texture but not meat hooray), crushed tomatoes, coriander and other spices….. YUM!
STEP 2 – Sauté 2 chopped onions and 6 garlic cloves (more if you like) in a pan and add a dash of ground coriander, cumin, paprika and turmeric. Sizzle until fragrant and onion is browning nicely. In another pot start cooking approximately a cup of quinoa. Ratio of 1 parts quinoa and 2 parts water.
STEP 3 – Chop up your carrots, potatoes and eggplant and then add your spinach (leaves or silver beet are fine). Mix around evenly in your oven tray.
STEP 4 – Add your can of tender pieces, a can of crushed tomatoes and your sautéed onion mix.
STEP 5 – Now for the MESSY FUN! With your hands mix all the ingredients around until they are even throughout your oven dish.
STEP 6 – Place into the oven at 220 degrees and cook for about an hour. Take out of oven, add frozen peas (a cup or more to your liking) and place back in oven for about 10 minutes.
STEP 6 – Serve with some quinoa and top with fresh coriander leaves.
I hope you enjoy this tasty, nourishing dish and until next time, eat well, be kind 🙂