British Home Cooked Vegan Scran!


  • Half a large onion
  • 1 courgette
  • 2 stalks of celery
  • 3 carrots
  • 2-3 cups of veggie stock (depending on how thick you want the stew)
  • 2 tablespoons of flour
  • 2 teaspoons of sage
  • Salt and pepper to taste
  • 1 tablespoon of tomato puree

Serves:  3

Preparation time: 5 minutes

Cooking time: 20 – 30 minutes

Nutritional value per serving:

  • Calories, kcal
  • Fat, g
  • Saturates, g
  • Carbs, g
  • Sugars, g
  • Fibre, g
  • Protein, g
  • Sodium, g


  • Firstly, chop all the vegetables into cubes and then heat up a pan with some oil (I usually use coconut oil) and fry the onions until they are translucent
  • Add the rest of vegetables and cook for another 3-5 minutes
  • Next add the tomato puree, sage, salt and pepper
  • Then add a little bit of veggie stock (about a quarter of a cup) with one of the tablespoons of flour to thicken and mix well so that the mixture combines
  • Keep adding the veggie stock slowly and mixing so that the stew thickens well and add the rest of the flour, until the stew is at the desired thickness
  • Keep mixing periodically and cook thoroughly for about 10 minutes. The yummy stew is now done!!
  • Serve with mash; I made cauliflower and potato mash with some vegan butter and sage for extra yumminess
  • You can make vegan Yorkshire Puddings with some clever changes – substitute egg with tahini and the milk for any nut milk or soya and voilà, some scrummy yorkies!

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