Roast Veg Mole
From our Executive Chef Gelf Alderson, one of his favourite veggie winter warmers.
Method
Pre heat an oven to 200c
Place the prepped squash, carrots and Jerusalem artichokes on a roasting tray with half of the olive oil, season and roll the veg in the oil to coat it. Place in the oven and cook for 15-20 minutes occasionally turning the vegetables until they are fully cooked and tender.
Place a large saucepan on a medium heat and add the remaining olive oil. Once hot, add the leek, onions, garlic and chilli and cook slowly for 30 minutes until everything is really soft. Add the paprika, cumin and tomato puree then cook for a further 5 minutes stirring constantly.
Add the chickpeas, tinned tomatoes and veg stock and simmer for ten minutes.
Add the chocolate and cook for a further couple of minutes.
Finally stir in the roasted veg and season to taste.
Serving suggestions
Serve with herby barley for a deliciously hearty plant-based dinner.
Ingredients
400g squash peeled and cut into 1.5cm cubes
200g Jerusalem artichokes peeled and cut into 1.5 cm cubes
100g carrots peeled and cut into 1.5cm cubes
1 medium onion peeled and diced
5 cloves garlic peeled and crushed
1 medium heat red chilli sliced with seeds
½ medium leek cut in 1.5 cm slices and thoroughly washed
100g English chick peas, cooked and drained
400g chopped tinned tomatoes
4 tsp paprika
3 tsp ground cumin
300 ml veg stock
40g 70% vegan dark chocolate
2 tbsp tomato puree
6 tbsp olive oil
Salt to taste
This recipe is taken from...
Gelf is responsible for creating the inspiring food we offer at River Cottage HQ and our River Cottage Kitchens, using food that is farmed locally, sourced from our kitchen garden, or foraged from the surrounding area.
If you like this recipe, you might like the following course...
Veg Cookery
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.
Full details