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BOSH! hearty and healthy

Henry Firth and Ian Theasby cook up three recipes with plenty to satisfy the heartiest appetite

Hearty, herby stew

This warming dish makes for a perfect winter meal, and there’s no need for any extra rice or breads as it’s so filling. It is high in protein from the beans and lentils, and the huge amounts of fresh herbs add an extra healthy boost of flavour and nutrients. A serving of this will give you a good dose of vitamins C, K, and A, folic acid and iron in your diet.

By Henry Firth and Ian Theasby

Serves 2 | Prep 20 mins | Cook 30 mins | Calories 590 (per serving)

1 Prep the ingredients. Peel and finely dice the shallots. Peel and grate the garlic. Peel and finely chop the carrots. Trim and thinly slice the celery. Pick the thyme and rosemary leaves from the sprigs and finely chop. Thinly slice the sage leaves. Slice any larger potatoes so they are all a similar size. Drain and rinse the green lentils and cannellini beans. Remove the tough stems from the cavolo nero and shred the leaves. Roughly chop the parsley. Halve the lemon.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - One Pot Feb 2020
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About Vegan Food & Living Magazine

In the February issue of Vegan Food & Living you will find 75 plant-based recipes including easy one pot meals for no-fuss comfort cooking, delicious weekend recipes to share with your friends, and pizzas you can make from scratch. Find out which products our panel thought were the best in our Vegan Food & Living Product Awards, learn to cook healthy midweek meals with BOSH! and get the best vegan baking hacks from Sara Kidd. Read the inspiring stories about the struggles and resolutions on the path to veganism and learn what you should be eating for a healthier gut from College of Naturopathic Medicine lecturer, Gemma Hurditch. Charlotte Willis also investigates what the vegan community can do about revert-vegans and how to react if your loved one stops being vegan.