VEGAN CASSOULET

Serves 6 – Calories per serving 90

INGREDIENTS:

  • 1 onion chopped
  • 2 stalks celery chopped
  • 3 carrots chopped
  • 250g peas
  • 1 can chopped tomatoes
  • ½ litre vegetable stock
  • 2 bay leaves
  • 1 sprig of rosemary
  • 1 tbsp Mixed herbs
  • 1 bunch of thyme
  • 1 tsp paprika

 

INSTRUCTIONS:

  1. In a large pan on a medium heat cook the onion until soft using a little water to prevent sticking. Add the celery, carrots, peas and herbs. Mix well and cook for a further 2 minutes.
  2. Add the tomatoes and simmer gradually adding the vegetable stock. Cook until the vegetables are soft and the Vegan Cassoulet is a thick consistency.

Hint: Don’t add too much stock as the you need the dish to be thick.

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