Servings: 4-6

1 large onion
5 cups mixed vegetables (carrot, rutabaga, parsnip, turnip, cauliflower, etc)
1 small bag frozen peas
1 can chickpeas
2 1/2 cups stock or water plus a stock cube
salt and pepper
1 packet of vegan gravy powder (found in most natural food stores)

Chop the onion into large pieces. Peel and prepare the vegetables and chop into bite-sized pieces.

Put the onion and vegetables into a pot and cover with the stock. Bring to a boil and simmer for 20 minutes. Season to taste.

Add the packet of vegan gravy and stir. Bring the stew to the boil and drop in the frozen peas and chickpeas. Cover and allow to simmer for 10 minutes.

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