Serves:
400
g
tinned peas
400
g
tinned carrots (slice into smaller pieces)
160
g
tinned new potatoes (cut into smaller pieces)
1
small red onion(s) (diced)
35
g
frozen sliced mushrooms
1
tsp
dried parsley
0.5
tsp
dried coriander leaves
0.5
tsp
mixed dried herbs
0
vegetable stock cube(s)
240
ml
water
1
tbsp
cornflour (for thickening)
3
tbsp
soya milk (optional for creaminess)
Recipe submitted by: Stephanie
Equipment needed: Saucepan
Place all vegetables (peas, carrots, potatoes, onion, mushrooms) into a medium saucepan.
Sprinkle in the dried parsley, coriander, mixed herbs, salt, and pepper. Stir to combine.
Add the water and stock cube.
Dissolve the cornflour in a little water to make a smooth slurry, then add it to the saucepan. Stir in the soya milk if using, to add creaminess.
Heat gently over medium heat for 45–50 minutes, stirring frequently, until the sauce has thickened and the vegetables are tender.
Taste and seasoning with salt and pepper if needed.
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