Ingredients:
400gm can Champignons
400gm can chickpeas
150gm Frozen Peas
1 Potato
1 Suede
1 Turnip
1 Carrot
1 Sweet Potato
Large handful florets of Broccoli
Large handful florets of Cauliflower
½ small Butternut Pumpkin
140gm Tomato Paste (Preferably with no added salt)
2 cups Vegetable Stock
2 tbs Bragg’s all purpose seasoning
Wasabi to taste
½ tsp Cayenne Pepper (Or to taste)
400ml can Coconut Cream
Method:
Cut all root vegetables into small cubes
Place all ingredients but the Coconut Cream into a large pot
Bring to the boil slowly until the juices start to come out of the vegetables (stir occasionally to ensure there is no burning)
Place on lower temperature and simmer for 30 minutes
Take off the heat and stir in the can of Coconut Cream. This totally transforms the dish into an amazingly tasty and of course nutritious delight.
Serves 8
veganfoodpreparation 
I will make this this evening! It looks so tasty too! 🙂 Yummo!
This is my own recipe. When working as an Occupational Therapist I would get my clients to make it in our lunch group and none of them could believe a vegan dish could be so tasty. Many asked for the recipe.
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Vegan power, Paul!
Well it got me through 3500 kilometres in 20 days on my pushbike ride from Bendigo to Perth across the Nullarbor desert. Vegan power alright.
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