Vegetable stifado with spinach and tomato keftedes

Name: Vegetable stifado with spinach and tomato keftedes
Yield: Serve 4
Cuisine: Greek
Ingredients: 2 large carrots, peeled and cut into thick slices; 3 tablespoons self-raising flour; 4 tablespoons olive oil; ½ teaspoon sugar; 2 tablespoons chopped fresh flat-leaf parsley; 12 black olives; 150 g new potatoes, peeled and halved; 1 teaspoon chopped fresh oregano; 1 medium-sized cauliflower, cut into florets; 750 ml good vegetable stock; 200 ml red wine; 1 tablespoon plain flour; sprig of rosemary; 175 g cooked haricot beans; 1 teaspoon ground cumin; 100 g sunblush tomatoes in oil, drained; salt and freshly ground black pepper; 4 ripe plum tomatoes, deseeded and chopped; olive oil; 2 spring onions, finely chopped; 200 g button onions; 2 garlic cloves, crushed; 100 g cooked spinach, chopped

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A rich vegetable stew, based on a traditional Greek recipe made with morsels of beef. This vegetarian variety can be made in advance and reheated when needed. I recommend a large basket of crusty bread to mop up any remaining juices.

Ingredients

4 tablespoons olive oil
200 g button onions
2 garlic

Europe
Greece
Main course
Stew
Mediterranean
Vegan

Method

Preheat the oven to 190°C/375°F/gas mark 5. Heat half the oil in an ovenproof casserole over a moderate heat, add the button onions and cook for about 4-5 minut