Rainbow Veggie Pot

| Mains, Side dishes and Salads

My mom came up with this wonderful recipe shortly after I became vegetarian.  It is ridiculously simple and yet utterly delicious!  Great as a side dish, but can also be used as a main course as it is very filling.


  • Variety of chopped vegetables (I usually use butternut, sweet potato, green pepper, yellow pepper, red pepper, mushrooms, baby marrow/zucchini, patty pans and carrots.  The 2 essential veggies here are butternut and sweet potato as they cook down to form a creamy sauce.  Play around with the rest according to what you have on hand.  No tomatoes though – it will change the flavour of the dish.)
  • 1 onion
  • 2 cloves garlic, crushed
  • Dash of oil
  • “Chicken” stock (I use Inna Paarmens chicken flavoured stock powder)
  • Whole grain mustard – start with 1 tablespoon per cup of stock.

Chop veggies into 2-3cm chunks.  Dice onion before sauteing onion and garlic until soft in a large electric frying pan or large pot.  Add enough chicken stock to cover the pot base by about 4cm.  Add wholegrain mustard – using about 1 tablespoon per cup of stock.  Bring to the boil, then reduce heat and simmer for 20 minutes.  Check on water level – you don’t want the veggies to catch.  Add more stock and mustard if needed and give a stir.  Keep checking every 20 minutes, giving a stir and adding stock as needed.  When veggies are soft, check water level.  If just enough remains to stir through to make it saucy – great.  If too much water remains, simmer a while longer with the lid off to reduce water.  Taste and add salt and wholegrain mustard to taste.  The amount of mustard needed will vary depending on which vegetables you use.

Bon appetite!
Dr T



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