Ingredients
1
clove of garlic, peeled and crushed (optional)
Various vegetables, as above
½ pint (200ml) vegetable stock
Sunflower seeds or pine nuts
Directions
1.
Fry onion and garlic for 3 to 4 minutes in a little olive oil. Add vegetables, starting with the firmest (e.g. add carrots first; mushrooms and pre-cooked tinned vegetables last), frying them as you go. Add generous quantities of soy sauce and fry for a couple more minutes. Pour in the vegetable stock and add 1 tablespoon of tomato puree. Add mixed herbs, salt and pepper and simmer until the vegetables are just cooked enough to eat (They should still be firm, not boiled soft). Serve with rice or rice noodles.
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