It’s Autumn and this is the perfect time for a leek stew. It is warming and delicious, filled with vegetables. It is much like the leek stew my mother was making for me as a child. This stew is vegan, exactly as my mother was making it, despite none of us being vegans nor vegetarians at that time. Now that my husband and I are “almost vegan”, it’s nice to make recipes I was used to, without having to twist them.
I’ve used pepper paste this time, but I usually use tomato paste for thickening the stew a bit. Another option is to add a spoon of flour, made into a paste with a bit of tomato sauce from the chopped tomatoes and incorporate that into the leek stew. As I didn’t use that method now, I can say that this stew is also gluten free. By using flour, the sauce will get thicker, so I do sometimes make it like that. It’s all about your preference.
Ingredients for 4 servings of Leek Stew:
– 4 large leeks
– 70g black olives
– 1 can of chopped tomatoes
– 2 spoons of oil
– 1 medium carrot
– 2 spoons of pepper paste (or tomato paste)
– sea salt
– freshly ground pepper
– dried basil
– dried parsley
Start by washing and chopping the leeks. Wash and grate the carrot. Toss the leeks in a pan and fry them for a minute or so over medium heat, in oil. Add the grated carrot to the pan and stir. Pour a bit of water and leave the vegetables to cook for a couple of minutes. Now is time to add the chopped tomatoes and the spices. Stir so the vegetables don’t catch the bottom of the pan.
Leave to cook over medium heat, for about 10 minutes, stirring often. Add the olives and leave for another 10 minutes to cook, stirring occasionally. In total it takes about 30 minutes for the vegetable to be fully cooked. Taste and add more spices if you think is necessary.