This is SO good! And really easy, yet again. It takes about 20 minutes to prepare the veg then you’re pretty much free to do other stuff while it cooks. I’d recommend serving something on the top for dinner like vegan sausages. These can be cooking in the oven while the potatoes are simmering.
Time from start to finish: 40 minutes
Serves 4 with some left over for the next day’s lunch.
The recipe originally came from ‘Vegan on the Go’ @jeromeeckeimier on Instagram
Equipment: deep non-stick frying pan, mini food chopper/food processor
8 medium potatoes, cut into small cubes
1 red pepper, small cubes
2 shallots, finely chopped
1 garlic clove
Handful capers, rinsed
Handful pitted black olives, sliced into rings if not already
Handful sun-dried tomatoes, chopped into small pieces
4 tbsp white wine
2 tsp balsamic vinegar
400 ml veg stock
s & p
shake of basil
pinch of rosemary
shake of thyme
1 tsp sugar
4 tbsp chives, chopped
Saute the potatoes, pepper, shallot and garlic in water over a medium heat.
Add the capers, olives and tomatoes and cook briefly.
Add the wine and vinegar and scrape the pan.
Add the stock and simmer 18 minutes. Stir occasionally.
Season with s & p, the herbs and sugar.
Garnish with chives.
I missed out the oil/butter to fry in from the original and doubled the quantities