his recipe is a great way of using all the veggies from a Sunday roast. It’s also great to batch cook so you have a healthy and low fat option for your lunch or dinner for the rest of the week.
Ingredients
1 large brown onion - chopped
950ml veg stock
4 cups of vegetables of your choice - chopped (I used carrots, parsnips, sprouts and potatoes. Other options could include cauliflower, cabbage, green beans etc).
1/4 tsp Salt
1/4 tsp Pepper
1 tbsp Mixed herbs
1 tbsp gravy granules
Method
1. Sauté the onion in some oil for approx 3-5 minutes.
2. Add vegetables and give a good stir.
3. Cover with stock and bring to the boil.
4. Turn down and simmer for 10 - 15 minutes. You don’t want to fully cook the vegetables at this point or they’ll go too soft when you reheat them.
5. Add salt, pepper and herbs and stir well.
6. Allow to cool fully.
7. Decant into a container and store in the fridge for up to 5 days.
8. When you’re ready to eat, simply decant the amount you want into a pan and reheat. You may want to add a little more water at this point. You can also add the cooked protein of your choice here including lentils, chickpeas, beans, chicken, beef etc. It should take 5-10 minutes to heat and finishing cooking the vegetables.
9. Add the gravy granules to thicken the sauce and stir well for 1 minute.
10. Serve and enjoy!
There you have it - a simple, and nutritious recipe thats easy to prepare alongside your Sunday roast that will serve as an easy lunch or dinner during the rest of the week.
Let me know what you think!
