Medieval potage stew is the ultimate economical budget meal still going strong after many hundreds of years.Potage stew is so versatile as it can be adapted to whatever you have to hand. A bowl of potage is incredibly tasty, filling and wholesome.
2bay leafPlus any fresh herbs you have to hand. Such as a few sprigs of fresh thyme, a small bunch of chopped parsley, a few sage leaves, a sprig of rosemary, etc.
1tablespoondried mixed herbs
1teaspoonvegetable yeast extractor marmite/vegemite (for gluten-free diets marmite may contain gluten so do check)
1625millilitresvegetable stock6 ½ cups/ 3.4 pints / 1.7 quarts. Use 2 vegan stock cubes or equivalent of stock powder/paste.
Instructions
Add all the ingredients to your saucepan, except the kale, oatmeal and gravy powder.
Pour in the vegetable stock.
Bring to a simmer and cook for 30 minutes.
Add the gravy powder, oatmeal and kale. (If your gravy powder requires mixing with a little cold water before adding to stews then follow the packet instructions before adding to the potage as this will prevent gravy lumps!)
Simmer for 5-10 minutes.If the stew starts to stick to your saucepan add an extra half cup of stock to loosen the sauce.Or place a lid on your pan, remove the pan from the hotplate, and leave the saucepan to sit for 10 minutes to finish cooking in the residual heat.
Potage stew will be much thicker than normal stew but if preferred add extra veggie stock to loosen up the gravy.
Remove the bay leaf and any herb stalks such as fresh thyme.Check the seasoning and add salt and pepper to taste.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Potage stew can be kept fresh in the fridge, in a covered container, for up to 3 days.
Reheat in a saucepan, simmering until piping hot throughout. Add a little extra stock to loosen up the stew if it is very thick.