Ingredients (use vegan versions):
- 10 medium sized potatoes (red-skinned work well)
- 1 red bell pepper
- 2 cloves of garlic
- 1 cup vegan red wine
- 1 tablespoon olive oil
- 1 bunch of fresh thyme
- salt to taste
Directions:
Boil potatoes until almost tender, about 15 minutes or so.
While they are cooling, heat olive oil in a large pot. Add sliced red
pepper and minced garlic to olive oil and saute for 3-5 minutes over
medium heat. Cut and peel (peeling is optional) potatoes and add them
to pepper mixture. Chop up thyme and add it, along with vegan wine and salt
to potatoes. Cover and cook over medium heat for 10-15 minutes until
the flavors have mingled and potatoes are tender. Check often to make
sure the liquid has not evaporated. You may need to add more vegan wine or
some water to keep the potatoes from drying out. To serve, place in a
casserole dish and garnish with sprigs of fresh thyme.
Serves: 4.
Preparation time: 45 minutes.
vegetables
|
