OK, so I must confess, this recipe was born as an accident, wondering what to make for dinner with VERY limited fresh ingredients in the fridge, and hungry tummies on a cold wintery night, with a sprinkle of chocolate-cravings. What came about was the most delicious hearty meal, that I’ve made again and again. So quick and easy. So yummy! I like to think of it as a vegan version of Hungarian goulash.
1 leek, finely sliced
1 heaped tablespoon coconut oil (organic, virgin, cold-pressed, unrefined)
2 large handfuls of mushrooms (shiitake and swiss brown, chopped)
pinch of Himalayan pink salt
6 cloves of garlic, chopped finely
splash of water
2 tablespoons of fresh tomato puree
1 tablespoon cacao
1 tablespoon cacao butter
1 teaspoon vegetable stock
** use organic and biodynamic ingredients where possible **
Add leek and coconut oil to a pot and simmer on warm heat for 5 – 10 minutes. Add the mushrooms, salt, garlic and splash of water, and simmer on warm heat for approximately 10 minutes. Add tomato puree, cacao, cacao butter and vegetable stock, and cook for a further 5 – 10 minutes, or until a thick stew consistency is brought about. Serve with brown rice or quinoa.
NUTRITION NOTES: COCONUT OIL

coconut oil
For more nutritious and delicious vegan recipes click here
Leave a Reply