One of the whole points of this recipe is to eat up food at the end of the week, it doesn’t matter what you put in the stew, so long as you like it and it has some bulk. I always keep flour and vegan butter in stock as a store cupboard staple so it’s an easy option to whip up some scones to go on top. This recipe is also great if you work during the day, you could put the slow cooker on in the morning or at lunchtime. All you have to do in the evening is make the scones which takes 10 min and bung in the oven.
Fry some onion, garlic then add a few carrots, potatoes, peas, brussel sprouts, cayenne pepper, some herbs, salt pepper, a tin of tomatoes and what ever else you fancy or have to use up – chuck in slow cooker for a few hours.
Now make the scones!
Scones are 8oz self raising flour, 1oz vegan butter, pinch of salt and half tea spoon of baking powder, blitz that in food processor then add chopped chillies and a wodge of grated vegan cheese. Drip in 150ml water or almond milk slowly until it goes in to a blob which is stiff. Or mix all the dry ingredients in a bowl then add the liquid slowly until you get the same result.
Roll scones to 2cm thick or a floured surface and cut out, decant the stew into an oven proof container and plonk on top of stew and oven bake for 35 mins at 225c… ish… ish.
I don’t estimate this would cost any more than £2 per person so it’s great value wholesome food.