Another winter warmer for your recipe arsenal! This recipe is naturally gluten free and vegan.

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Ingredients:

1 large baking potato

 

1 bay leaf

1/4 teaspoon of yeast extract, mixed with 10ml or warm water

1 teaspoon of tomato puree

1/2 a courgette

1/4 yellow pepper

4 mushrooms

1 carton of passata

Dried sage to taste

Dried thyme to taste

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Method:

  1. Bake the potato for 1 hour – 1 1/2 hours on gas mark 7, turning halfway.
  2. Chop and shallow fry the vegetables.
  3. Add the water and yeast extract.  Add the bay leaf. Mix the tomato puree with the stock. Add the herbs and the passata.
  4. Reduce until thickened. Remove the bay leaf.
  5. Slice the potato in half and top with the sauce

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

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