A vegetarian dish with a difference.
- 2 tblsp sunflower margarine
- 4 tblsp wholemeal flour
- 2 onions (diced)
- 2 green peppers (chopped)
- 2 sticks celery (sliced)
- 3 cloves garlic (minced)
- 450 ml vegetable stock
- 450 g okra (trimmed and sliced in 1/2 inch rounds)
- 1 tin of whole tomatoes (roughly chopped)
- 3 bayleaves
- 3 sprigs of fresh thyme
- small pinch of cayenne pepper
- 250 g packet tofu sausages or 2 cubes of tofu
- sea salt
- fresh ground black pepper
- Start with a roux. Over a medium heat melt the margarine. Add the flour and allow to cook for 4/5 minutes.
- Add the onion, green pepper, celery, and garlic and coat the vegetables in the flour. Using a whisk add the warm stock gradually, whisking continously to avoid lumps. Add the okra, tomatoes, bayleaves, pinch of cayenne and pull the thyme leaves from the stalk and add to pot.
- Place a lid on top and allow the stew to simmer for 20 minutes.
- Chop the sausage (if using tofu chop into cubes) and add to pot with a pinch of salt. Cook for a further 10 minutes.
- Season with salt and pepper and cayenne pepper.
More by Lorraine Fitzmaurice:
- Muffuletta Sandwich
- Red Cabbage, Apple: St Patrick's Day Alternative
- Layered Spinach And Ricotta Crepes With Sauté Mush