Packed with 8 veggies, this spring stew is an easy way to eat them! Let your stove and oven do the work for you and enjoy the delicious result.
In a large pan add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning. Add in the garlic and carrot. salt, Stir to combine and cook for a further 2-3 minutes or so.
Add courgette and fry for a further few minutes. Now add the chopped tomatoes, allow them to soften a little. Next add the veg stock, oregano and thyme. Simmer for 10 minutes covered then remove the lid and add the beans simmer for a further 10 minutes.
Finally add the spinach, lemon juice and nutritional yeast – stir to combine. Season well.
Preheat your oven to 180c (gas 4). Chop the fennel and add to a baking tray, drizzle with olive oil and sprinkle with salt. Roast for 30-40 minutes until soft and slightly charred. Remove from the oven.
Add all the ingredients to a food processor and blitz to combine.
Top with the roast fennel. Stir in dollops of the pesto dressing.
About the chef
Niki is a cookbook author, freelance food consultant, recipe creator, food stylist, photographer and qualified Holistic Health Coach.
Niki shares her easy and accessible plant-based recipes packed with fresh seasonal organic veg on her award-winning food blog Rebel Recipes.