From reality TV star to passionate vegan activist to bestselling cookbook author, Lucy Watson has done it all – and she's just getting started!
Following the success of her bestselling, award-winning cookery debut, Feed Me Vegan, Lucy has this week released a second cookbook, Feed Me Vegan: For All Occasions, and we couldn't be more excited.
Her new book is full of easy recipes for delicious vegan meals – from quick weeknight pasta dishes to blowout Sunday lunches and festive feasting. It's also brimming with ideas for cooking for special occasions and meals to delight friends and family, who won't be able to believe that this filling, flavoursome fare really is all made from plants.
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To celebrate the book's release, we're giving away a copy. Enter below for a chance to win – but first, check out this recipe for Warming Vegetable Stew, which is adapted from the book. Lucy introduces the dish:
Stews are something I never really used to eat, but when you go vegan you want to try a vegan version of everything! Veggie stews scream comfort and warmth but this one is so much more than that, with the meatiness of the vegan chorizo and the soft dumplings to top it off. It takes a bit of time to cook (and if you're short on time I'd suggest swapping in ready-to-cook beans) but once it's in the oven you can pretty much leave it to let all those great flavours come together.
Warming Vegetable Stew
Prep Time: 3h 30m
Cook Time: 3h
200 g dried white beans
1 Tbsp olive oil
2 onions, thinly sliced
3 cloves garlic, crushed
130 g vegan chorizo, thickly sliced
2 Tbsp sun-dried tomato paste
230 ml vegan red wine
2 bay leaves
2 thyme sprigs
3 large carrots, thickly sliced
2 sticks celery, cut into 2-cm lengths
2 Tbsp balsamic vinegar
400 g tinned tomatoes
2 Tbsp tomato purée
750 ml vegetable stock
130 g plain flour
Zest of 1 lemon
1 small bunch dill, stems removed and fronds roughly chopped
75 g vegetable suet
2 Tbsp Dijon mustard
- Put the beans in a saucepan, cover with water, and bring to the boil for 10 minutes, then turn off the heat and leave to soak for 3 hours. Drain and leave to one side.
- Preheat the oven to 150°C.
- Warm the oil in a flameproof casserole dish over medium heat, add the onions, and cook until soft and translucent.
- Add the garlic and vegan chorizo and cook for 2 minutes. Stir in the sun-dried tomato paste and cook for 1 minute.
- Add the wine, bay leaves, and thyme and let simmer for 4 to 5 minutes, until reduced.
- Add the soaked beans, carrots, celery, vinegar, tinned tomatoes, tomato purée, and stock. Bring to the boil, then remove from the heat, cover, and transfer to the oven. Cook for 2 1/2 hours. Check occasionally and add a splash of water if it's looking dry.
- Meanwhile, sift the flour into a mixing bowl and stir in the lemon zest and dill. Add the vegetable suet and rub in with your fingertips.
- Add the mustard and enough cold water to bring the dough together. Roll into walnut-sized balls.
- Remove the dish from the oven, lift the lid, place the dumplings on top of the stew, replace the lid, and return to the oven. Increase the temperature to 190°C and cook for a further 30 minutes, or until the dumplings are fluffy and firm, then serve.
Adapted from a recipe by Lucy Watson in Feed Me Vegan: For All Occasions