My mother taught me to cook when I was 10. I’ve always had a passion for cooking, and I love experimenting and adapting recipes.
Cook & Preparation Time
|Prep time||Cook time||Ready in||Yields|
1 hour 40 min
4 to 6 servings
- 1 marrow, cut in half along its length
- 1 packet soya mince
- 500 ml vegetable stock
- 1 tin marrowfat peas
- 1 tin chickpeas
- 1 tin baked beans
- 1 tin chopped tomatoes
- 100 grams French beans
- 100 grams runner beans
- 100 grams spinach
- 100 grams carrots
- herbs of your choice, to taste
- 1 teaspoon tomato puree
- 1 teaspoon English mustard
- 1 teaspoon soya sauce or Worcester sauce
- pinch of pepper, to taste
- 100 grams mushrooms, chopped
- 1 onion, chopped
- 1 teaspoon flour
- 1 celery, chopped
- 2 tablespoons black coffee
- 6 tablespoons olive oil
Completing this recipe also requires making vegetarian gravy. Detailed step-by-step instructions are given in the video link below.
- Take one medium-to-large marrow and slice down the middle lengthways.
- Scoop out the seeds and centre, leaving about an inch of flesh to create two marrow boats.
- Sprinkle a couple of tablespoons of olive oil over each marrow half, and bake in the oven at 175 degrees C for 30 minutes.
- While the marrow halves are baking, start preparing the vegetarian stew: Place the chickpeas in a saucepan. Bring them to the boil and then allow them to simmer for a few minutes to soften them up.
- While the chickpeas are simmering, steam the fresh or frozen French beans, runner beans and spinach until partially cooked, about 10 to 15 minutes after it starts to boil.
- While the vegetables are steaming, place the tinned tomatoes, baked beans and peas in a large saucepan.
- Make the vegetarian gravy, but don't drain off the ingredients used to make the gravy. (See the video below for full instructions.)
- Add a couple of tablespoons of olive oil to a saucepan. Heat it up and add a handful of chopped mushrooms. Let it simmer for a moment, then add the chopped onion, shortly followed by chopped carrots, and herbs and pepper to taste. Add each ingredient one at a time, and regularly stir to infuse the flavour.
- By this time, the other vegetables should be steamed-cooked. Add the vegetable stock from the steamed vegetables, but add a teaspoon of flour to the mix just before you add the vegetable stock. Then give a good stir.
- Let the vegetables and stock stew for 1 minute. Stir frequently. Then add the chopped celery and simmer for a few minutes to release all the juices and flavour.
- Add the black coffee and soya or Worcester sauce.
- Don't drain. Add the gravy and vegetable mix to the saucepan with the baked beans, peas, and tinned chopped tomatoes. Add the steamed vegetables to the mix.
- Add the soya mince to the mix, bring to the boil and simmer for 15 minutes.
- While the vegetarian stew mix is simmering, add herbs to taste, tomato puree, English mustard, a dash of soya or Worcester sauce and a pinch of pepper to taste.
- Ladle the vegetarian stew into each marrow boat to the brim and bake in the oven at 175 degrees C for 40 minutes.
- When cooked, take out of oven, divide each boat into servings (e.g., cut each boat in half or in thirds and place one portion on each plate). Invariably, when you cut the marrow boats into portion sizes, some of the vegetarian stew will spill into the baking tray. Once the marrow portions are on the plates, just pour any of the stew left in the baking trays over the top of each marrow portion.
- Serve while hot and enjoy.
Read More From Delishably
Waste Not, Want Not
This recipe uses far more ingredients than needed, but nothing goes to waste. Just use the vegetarian stew that's needed to fill the marrow boats and put some of the remaining stew in the fridge for use with other meals during the week; and store the remainder in plastic sealed containers in your freezer for future recipes.
Likewise, if you have any marrow left over that you don’t plan to use that week, cut it into chunks, blanch it (if it’s not already cooked) and freeze it.
Which Soya Mince?
It doesn’t matter which soya mince you use in this recipe; most these days are frozen and generally bland so that you can add your own flavourings to taste.
My favourite brand, though, is the Beanfeast Bolognese pack. It comes in dry powder form, is full of flavour and works very well in many recipes. I've also used it to make vegetarian shepherds or cottage pie. Unfortunately this product range is no longer available, as the more bland versions are more popular with British shoppers!
© 2022 Arthur Russ