Vegetarian cawl

    Vegetarian cawl


    3 people made this

    About this recipe: A veggie version of Welsh cawl. A brilliant winter warmer. Serve with a large dollop of houmous and garlic bread, or a chunk of wholemeal bread with parsley butter.

    Serves: 4 

    • 1 swede, cut into chunks
    • 2 large potatoes, cut into large chunks
    • 3 parsnips, cut into chunks
    • 4 to 5 carrots, cut into chunks
    • 1 to 2 large onions, quartered
    • 1 tin butter beans, drained
    • 2 to 3 teaspoons yeast extract (eg Marmite®), Vecon® or veggie bouillon
    • 2 to 3 cooked and chunked kohlrabi (optional)
    • 300 to 450g tofu (plain or smoked), cubed

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Put the chunks of swede, potato, parsnips, carrot and onion into a large pan and cover with boiling water on high heat. Bring to the boil and cook until vegetables are almost cooked.
    2. Add the butter beans, yeast extract, kohlrabi and tofu. Bring back to the boil until all the vegetables are cooked.
    3. Serve straight into large bowls.


    You can use 4 to 12 whole shallots instead of the onions.

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