1 small Onion
1 tbs Vegetable oil
1 small Carrot
1 stick of Celery
1/4 of a small Cauliflower
Small chunk of Swede (rutabaga)
3-4 oz of Potatoes
1/4 tsp of Yeast extract
2/3 of a cup of Hot stock or water
2 tbs of Tomatoe paste
Black pepper to taste
Crusty wholewheat bread.
1. Slice the onion thinly. Put the oil and the onion in a small casserole dish, cover with greaseproof (waxed) paper, and microwave for 1 minute. (Alternatively, heat the oil in a large suacepan, and sauate the onion until ternderized.)
2. Peel and chop the other vegetablesand put them in the casserole (or saucepan), mixing with the onion.
3. Dissolve the yeast extract in the stock of water and stir in the tomatoe paste. Pour this over the vegetables in the casserole. Cover with greaseproof paper, and microwave for 9 minutes, stirring the vegetables one or twice during that time. (Alternativly, mix in the saucepan, and transfer to the casserole. Bake, covered, in slow over for 2 to 3 hours, or in a hot oven for about an hour.)
4. Leave to stand for a minute, Season and serve with crusty bread.
Book - VEGAN COOKING FOR ONE BY LEAH LENEMAN.