
Daniel Welstead
Wild Mushroom Moroccan Stew
Makes 4: 350 Calories Per Serving
Ingredients:
3 Tins / 1 Pint Tinned Chopped Tomato
1 Cup Chopped onions
3 Cups wild dried mushrooms
1 Yellow pepper chopped
2 TBSP Dried Cranberries
1 TBSP Chopped Garlic
1 TBSP Moroccan spices
1 TSP Smoked Paprika
1 TBSP Mixed Herbs
1 TBSP Vinegar
1 TBSP chopped dates
Pinch of Salt and Pepper
Method:
Put everything in one saucepan, mix well, bring to the boil and then simmer on a low heat for 2 hours.
How easy is that! Serve it with some fresh greens. Enjoy!
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks