Vegan Iraqi Stew
- 2 White Onions, Cut In Bite-Sized Chunks
- 300 grams Mushrooms, Halved
- 2 stalks Celery, Sliced
- 1 Large Sweet Potato, Cubed
- 1 Courgette (zucchini), Cut Into Thick Slices
- 1 liter Passata
- 125 milliliters Vegetable Stock
- 2 teaspoons Marmite
- 6 cloves Garlic, Crushed
- 1/2 teaspoons All Spice
- 1 Cinnamon Stick
- 2 Dried Limes, Cut A Small Slit In The Side Of Each
- 1 bunch Fresh Coriander (cilantro) Chopped
- Place all of the ingredients (except coriander) into the slow cooker and cook on high for five hours or on low for ten hours.
- Once ready, remove the cinnamon stick and dried limes.
- Sprinkle on the fresh coriander leaves to serve.
white onions, mushrooms, stalks celery, sweet potato, courgette, milliliters, marmite, garlic, all spice, cinnamon, fresh coriander
Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-iraqi-stew/ (may not work)