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winter veg stew with harissa vegan recipe

Hearty Winter Veg & Harissa Stew

A heart winter veg and harissa stew, plant based and delicious making the most of leeks now that they're in season. Easy with just a few key ingredients this can be batch cooked for the week.
Prep Time 10 mins
Cook Time 30 mins
Servings 2 people


  • 1 tbsp olive oil
  • 4 large cloves garlic minced
  • 1 leek diced
  • 2 baking potatoes / 4 jersey potatoes 3cm chunks
  • 1 red pepper 3cm chunks
  • 1 tbsp tomato purée with splash water
  • 300 ml passata
  • 800 ml boiling water + stock cube
  • 1 heaped tbsp harissa paste
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1 tsp sage


  • Start by frying off the chopped leek in the olive oil, fry for a few minutes before adding the garlic and chopped peppers
  • Add in the chopped potato and add the herbs and spices, the tomato purée and a dash of water and allow to cook on a high heat for a further 3 minutes
  • Add the vegetable stock, passata and harissa and pop a lid on, leave to bubble away for around 25 minutes
  • Season again, add a little more water if needed, taste test adding more harissa if needed for spice
  • Serve up and garnish with your favourite fresh herbs, a drizzle of harissa and a spoonful of plant based creme fraiche or cream


Homemade cheat ‘harissa’
1 roasted pepper (antipasti jar)
1 small clove garlic
1 tbsp smoked paprika
1/2 tap cumin
100g vine tomatoes
1/2 cup olive oil
Large pinch salt
1 tsp coriander seeds
Simply blend all of the ingredients together and mix 2-3 tbsp into the stew