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        Tomato & root stew

        By Plantbased By Thess


        Serves 6

        • 2 garlic cloves, finely chopped
        • 2 cans (400 g) crushed tomatoes
        • 350 g parsnip, finely diced
        • 100 g artichokes, finely diced
        • 2 zucchinis, diced
        • 2 tbsp cold pressed canola oil
        • 6 organic dried apricots, finely chopped
        • 2 packages (about 230 g drained weight) pre-cooked yellow peas or chickpeas
        • 1 tbsp apple cider vinegar
        • 1 fist full of fresh herbs, or 1 teaspoon dried (eg tarragon or parsley)
        • Flake salt and freshly ground black pepper

        Massaged kale

        • 100 g kale
        • 1 tbsp cold pressed canola oil
        • 1 pinch flake salt 

        Fried rice

        • 6 servings of cooked rice
        • 1 tbsp oil
        • 1-2 tsp spice mix *
        • Salt

        For serving

        • hummus
        • sourdough bread


        Fry the garlic in a little oil until softened. Add crushed tomatoes, carrots and zucchini, simmer for about 10 minutes, until the carrots have softened. Add herbs, apricots and peas. Let simmer for another 5 minutes. Season with vinegar, salt and pepper to taste.

        Tear the kale leaves into smaller pieces. Massage the kale with oil and a pinch of salt until it gets soft.

        Heat some oil and spice mix in a pan. Add the cooked rice and fry for a few minutes, turning around so that everything is covered. Salt to taste.

        Serve the stew with kale, fried rice, hummus and sourdough bread.

        * Mix together your spice mix of 1 tbsp ground turmeric, 1 tbsp coriander seeds, 1 tbsp mustard seeds, ½ tbsp fennel seeds, 1 tsp ground cardamom in a little container. Use 1-2 tsp for this recipe.

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