4 fat cloves garlic, roughly chopped
1 tbs approx vegan marigold bouillon powder
1 tbs approx marmite
1 tsb smoked paprika
2 dried chipolte chiles
1 package RealEat vegan mince – (fresh not frozen kind)
1 &1/3 green pointed cabbage, roughly chopped
2 tomatoes, cubed
a few twists of salt and pepper
Make up the stock with boiling water(I made this is my giant stockpot, I’m guessing I used about 3-4 pints of water) and the first 5 ingredients, simmer for about 10 minutes. Add the chopped cabbage, mince, and salt and pepper, bring to a boil, cover and simmer on low heat for 35-45 minutes.
The marmite and vegan mince gives it a ‘beefy’ texture and taste – a sworn vegan food naysayer found this stew ‘very tasty’ - and the smoked paprika and chipolte chiles add a sort of barbecue-eque flavour.
I brought leftovers today, and since the chipolte chillies have been happily soaking away, was able to scoff the one that appeared in my stew. NOM NOM.