Vegan Gluten-free stew with fragrant green lentils & vegan paprika sausage!

Hello all, did you all enjoy Easter? Have you eaten a lot of chocolates & have enough of it? I have! I had some items in my pantry & fridge & had to use them up. So, I made this delicious vegan gluten-free stew with ginger, garlic & ras-el-hanout. I served it with a fried vegan paprika seitan sausage & lovely fragrant cooked green lentils on the side! It was a match made in heaven! 🙂 The stew with green lentils are vegan & gluten-free too. If you serve this with a GF vegan sausage, this complete dinner will be gluten-free all the way! 🙂 MMM! Enjoy!

Recipe: For 2 big portions

Ingredients:

* For the stew:

5 medium carrots, peeled & diced into rounds

230 gr spinach leaves, cleaned & spun dry, big stalks removed

3 long green celery sticks, cleaned & cut up finely

2 fat cloves of garlic, peeled & finely cut up

a big piece of fresh ginger, (6 cm x 2.5 cm) peeled & finely cut up

250 gr brown mushrooms, cleaned, cut up roughly into bigger chunks

1 small red bell pepper (paprika), deseeded & white bits cut out, cut into strips

1 big dried bay leaf

500 gr tomato passata with tomato chunks in it

black pepper

ras-el-hanout: 2 teaspoons in total

Himalayan pink salt in a grinder

coconut oil for frying

* For the cooked fragrant green lentils:

110 gr uncooked green lentils

1 big carrot, peeled & cut up into rounds

1 long green celery stalk, cleaned & cut up finely

2 dried bay leafs

black pepper: 10 grins

Himalayan pink salt in a grinder: a few grins

* For the vegan paprika sausages:

2 long seitan paprika sausages

a fruity olive oil

Method:

1. Measure your uncooked green lentils in a mug. Place green lentils, carrot rounds, celery bits, dried bay leafs, 10 grins of black pepper & some pink salt in a cooking pot. Add double amount of water. Place fitted lid on & cook on medium fire until al dente, just cooked through & until the water is all absorbed. Stir now & then. Place fitted lid on to keep warm.

2. Take a large stewing pot like le Creuset & heat up on high. When hot, add 1 tablespoon of coconut oil & let it melt. When sizzling, swirl around the base of the pot. Add garlic, ginger & 1/2 teaspoon of ras-el-hanout. Stir fry for a few minutes until fragrant. Lower heat if you need to. Now, add carrot rounds, celery & paprika strips. Fry for about 8 minutes. Add 1 teaspoon of ras-el-hanout, a few grins of black pepper & some salt. After that, add sliced mushrooms & fry for about 6 minutes, stirring often. Season with black pepper & some pink salt. Add more coconut oil, if you need to. Now, add 500 gr tomato passata, 1 big dried bay leaf & stir everything round into the pot. Place fitted lid on & let the sauce cook & reduce. Taste. My tomato-veggies sauce was a bit bitter so I added a bit of coconut sugar. I tasted it again & the flavors in the stew were kicking right! Test to see if the carrots are cooked through, if not, cook a bit longer. 😉 Just before serving, add spinach leaves & stir them through the hot stew. Check your seasoning, one last time: I added 15 grins of black pepper, a few grins of pink salt & finally, 1/2 teaspoon of ras-el-hanout!

3. Fry your vegan paprika seitan sausages into a fruity oil until browned on all sides. Serve instantly with a loved one, like plated above! MMM,…

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