We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
This smart-looking stew makes a fabulous vegan main course for friends. It pairs well with a glass of Yellow Tail Merlot - the saffron in the stew brings out the red fruit flavours and the punch walnut pangrattato works well with the wine's gentle spice notes. Tuck in! See method
of the reference intake Carbohydrate 26.4g Protein 10.3g Fibre 8.6g
Buy now
See more Vegan recipes
Get ahead Bake the stew, then cool, cover and chill overnight. Bring to room temp before heating through gently on the hob. Toast the nuts and breadcrumbs for the pangrattato 24 hours in advance, and keep covered at room temperature.
Before you comment please read our community guidelines.