Gypsy pot
an exquisite vegetable stew with dukkah spices
A tasty mix of vegetables combined with fresh tomatoes, cumin, paprika powder and thyme, and a special touch of seasonal pears. Finished off with a dukkah spice mix.
-
Vegan
-
Gluten-free
Preparation time:
45 min.
Difficulty level:
Easy
Allergens:
tree nut, celery, soya, sesame
Utensils:
Mortar / (hand) blender
Ingredients
Onion
Mushrooms
Potato
Carrot
Leek
Plum tomato
Pear
Garlic
Textured soy
Mix of spices
Bay leaf
Fresh parsley
Fresh thyme
Walnuts
Toasted sesame seeds
Vegetable broth
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2368
566
29
4
54
17
15
22
0
165
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Place the textured soy in a bowl and cover it with plenty of boiling water. Let them soak for 5 minutes and drain the water.
2.
Wash all the vegetables. Peel and finely chop the onion, garlic and leek. Peel the potato and cut it into cubes of 1cm. Peel the carrot and the pear and cut them into medium-size cubes. Cut the mushrooms in eight pieces. Grate the tomato and remove its skin with the help of a grater. Roughly chop the parsley. Boil 750ml of water.
3.
Heat 2 tablespoons of olive oil in a pot and sauté the onion, garlic, a pinch of the mix of spices and the thyme for 2 minutes. Add the tomato, leek, mushrooms, pear, carrot, potato, the vegetable broth and the bay leaf. Cook everything for 5 minutes and season to taste. Add the hot water and the textured soy. Let it simmer for 15-20 minutes and add the parsley.
4.
For the dukkah spices: place the walnuts, sesame seeds and the rest of the mix of spices in a mortar or mixing jar. Crush everything until it's very fine.
5.