Ingredients:15 cm piece of white leek 1 tablespoon of virgin olive oil 3 pre-cooked beetroots in a stockpot 700 g quality pureed tomatoes 700 ml water 300-500 g vegetarian or vegan minced meat replacement 3 star anise 20 cinnamon sticks 5-6 allspice 3 bay leaves 2 teaspoons garlic cloves 1 tbsp salt 200 g sugar (e.g. Indian or coconut sugar) 1 tbsp dried plums 1 teaspoon of balsamic vinegar gingerbread spice
- Split and rinse the leek. Slice it into rings.
- Sauté the leeks in the bottom of a pan in oil until they start to soften.
- Dice the beetroot.
- Add the beetroot to the pan and pour over the pureed tomatoes and water. Add all the other ingredients to the pan. Stir to combine.
- Simmer the stew over medium heat for at least half an hour, preferably longer.
The dish is gluten-free depending on which vegetable protein you use.
You can use fresh beets instead of pre-cooked beets (found in a vacuum pack in the vegetable section of the store) and cook them yourself.