Recipes | Vegetarian for Life

Ingredients

• 2 medium leeks, cut into thin rounds
• 2 tbsps olive oil
• 2 medium carrots, cut into thick rounds
• 3 garlic cloves, peeled and finely sliced
• 4 sage leaves
• 2 large sprigs of rosemary
• 1 tbsp fresh oregano, chopped
• 1 tbsp plain flour
• 200ml red wine
• 300ml water
• 1 tsp vegetable bouillon powder
• 1 bay leaf
• 2 fresh or dried red chillies, deseeded
• 4 tomatoes, cored and roughly chopped
• 1 tbsp shoyu (soya sauce)
• 400g tin borlotti beans or 200g cooked borlotti beans
• 250g chestnuts, ready cooked
• Handful of fresh parsley, chopped
• Salt and freshly ground black pepper