Spicy, Tomato-Based Vegetable Stew

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Spicy, Tomato-Based Vegetable Stew

 

2 onions, chopped

2 cloves garlic

1/2 hot chili pepper

3 pounds carrots, in chunks

3 pounds turnips, in chunks

3 pounds parsnips, in chunks

2 pounds mushrooms, quartered

3 pints vegetable stock

6 ounce tomato paste

 

Saute the following in 'enough' vegetable oil adding the ingredients in the

order specified: 2 onions (chopped) 2+ cloves garlic 1/2

hot chilli pepper (don't go overboard!) 3 to 4 lbs. carrots, turnips, parsnips

in chunks (proportion according to taste) 1 to 2 lbs mushrooms (quartered) Once

the veg are done, add enough of the following stock to cover them with a little

room to spare: 3 pints vegetable stock 1 small can of tomato paste Season with

oregano, basil, and whatever you feel like. The important thing with this recipe

is to taste regularly and go with your gut as to what is best. Serve the 'sauce'

over a bed of couscous.

It freezes really well, so make it in very large batches.