This delicious stew is a wholesome fusion of earthy beetroots, hearty vegetables and a colorful twist to a classic dish from Southern Africa. Whether you’re a fan of plant-based cooking or simply looking to try something new, this recipe is a must-try for anyone craving a bowl of comforting goodness.

Yield: 2-4 serves

Total cook time : 45 minutes  Preparation time : 15 minutes Cook time:  20 minutes

Ingredients

• 4 tablespoon neutral oil
• 3/4 cup leek chopped leaves & stalk (104 grams)
• ½ cup celery chopped stalk(63.5 grams)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 tablespoon cornstarch
• 2 cups vegetable Stock
• 4 small beetroots(960 grams)
• 2 large potatoes(300 grams)
• 1 cup soya pieces(45 grams)
• 1 tablespoon sugar
• 2 tablespoon lemon juice
• 1 cup cabbage shredded (70 grams)

Salt to taste

Optional

•  2 tablespoon parsley finely chopped
• 2  tablespoon spring garlic finely chopped

Method

• Begin by adding the neutral oil with spices to a medium pot on medium- high heat. Then cook leeks, celery & carrots until slightly brown.
• Further add the corn starch and to the sautéed vegetables and cook it off for three minutes.
• Then add the vegetable stock with the potatoes, beetroot, soya pieces, reduce to medium heat and cover the pot.
• After it boils for 15 minutes, remove the pot cover, add the cabbage, sugar, lemon and fresh herbs & let it simmer for 5mins till cabbage is slightly soft.

Remove from heat, serve and garnish with parsley

Notes

• This dish can be prepared a night before and stored in the fridge for up to three days.
• It will last fresh for 2 weeks in the freezer.
• If you are not kin of the soya pieces, skip them and add other vegetables like Zucchini or Butternut.