BLISSFUL BEETROOT & BLACK BEAN GOULASH

An earthy, smoky stew that takes its flavour inspiration from the classic Hungarian dish of goulash, this is easy to prepare, involving not much more than throwing all the ingredients together and letting your cooker do most of the work.

SERVES 4

2 tablespoons olive oil

2 onions, finely chopped

1 carrot, peeled and finely chopped

1 celery stick, finely chopped

4 garlic cloves, crushed

1 tablespoon caraway seeds

1 tablespoon smoked paprika

625 g (11/4 lb) beetroot, peeled and cut into 2.5 cm (1 inch) cubes

300 g (10 oz) sweet potato, peeled and cut into 2.5 cm (1 inch) cubes

400 g can (13 oz) black beans, drained and rinsed

400 g can (13 oz) chopped tomatoes

2 tablespoons tomato purée

750 ml (11/4 pints) vegan stock

salt and pepper

To serve

2 tablespoons roughly chopped dill fronds

dairy-free crème fraîche or soured cream (optional)

Heat the olive oil in a large casserole dish with a lid, add the onions, carrot, celery and garlic and cook over a medium heat for about 8 minutes until the vegetables are soft. Stir in the caraway seeds and smoked paprika and cook for another 2 minutes.

Add the beetroot, sweet potato, black beans, tomatoes, tomato purée and stock, and season with salt and pepper to taste. Bring to the boil, then reduce the heat, cover with the lid and cook slowly for 1 hour, stirring every 20 minutes or so.

Remove the lid and cook, uncovered, for another 20 minutes until reduced and thickened. Serve in bowls sprinkled with the dill and topped with a dollop of dairy-free crème fraîche or soured cream, if

you like.

This recipes is from Broke Vegan: One Pot by Sam Dixon