Vegan Stew


  • 3 tbsp oil
  • 1 no yellow onion (wedges)
  • 20g garlic (chopped)
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp oregano
  • 150g carrot (cubed)
  • 1 stalk celery (slice thickly)
  • 200g pumpkin (cubed)
  • 150g sweet potato (cubed)
  • 150g yam (cubed)
  • 150g tomato puree
  • 900ml vegetable stock
  • 3 cups water
  • 3 cups rice (uncook)
  • Garnish:
  • coriander leaves
  • cherry tomatoes (halved)


Watch the recipe


  1. Heat up inner pot with olive oil and sauté the onion until softened. Then, add in the garlic, thyme, rosemary, oregano and sauté till fragrant.
  2. Next, add carrot, pumpkin, sweet potato and yam.
  3. Add the tomato puree and vegetables stock. Simmer for 15 minutes.
  4. While the stew is cooking, add 3 cups of water in another inner pot and let it boil.
  5. Once boiled, add 3 cups of washed rice and boil for another 5 minutes, give it a stir and place the inner pot into the outer pot.
  6. Then, remove the inner pot with stew from heat and place it in the outer pot together with the pot of rice. Insulate for 1 hour.
  7. Once done remove from pot and season with salt & pepper. Garnish with cherry tomatoes and coriander leaves.
  8. For more information on Shuttle Chef, refer here.