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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Potato and Pepper Stew

RECIPE By PlantPlate
Sweet paprika and lemon zest add warmth and vibrancy to this Spanish-inspired stew. Made with the simple combination of potatoes and tricoloured peppers, it's a fresh and fun way to enjoy the humble spud!

Prep Time: 10 Minutes
Cook Time: Minutes
Yield: Serves 3-4

Notes:

This is a sort of spring-inspired stew; the zesty-ness of the lemon and the sweetness of the bell peppers give the dish a very fresh and light flavour. We always serve this with a big side of cooked greens or salad, often on a bed of whole grains such as brown rice, millet or quinoa.

If bell peppers (capsicums for us Aussies!) are expensive where you live, you can make it cheaper by substituting corn in place of the yellow pepper, and thickly sliced zucchini in place of the green pepper.

To make this recipe kid-friendly, simply omit the cayenne pepper. Kids will love this served with some crusty wholewheat to mop up the extra sauce from the bottom of their bowls!

Ingredients:

  • 1/2 cup water
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 large clove garlic, peeled and minced
  • 1/2 tsp. cayenne pepper (omit for kid-friendly version)
  • 1 tsp. sweet paprika
  • 1/2 tsp. ground coriander seeds
  • 1 tsp. finely grated lemon zest
  • 1 medium red pepper, cored and diced
  • 1 medium green pepper, cored and diced
  • 1 medium yellow pepper, cored and diced
  • 750g (1.5 pounds) potatoes, cut into chunks
  • 4 medium fresh tomatoes, diced
  • 1 cup low sodium vegetable stock
  • 1 bay leaf
  • 2 tbsp. concentrated tomato paste (no salt added)
  • 2 tsp. fresh lemon juice

Instructions:

  1. Add water, carrot, celery and garlic to a large pot over a medium heat. Sautee for 3-4 minutes until softened. Add the cayenne pepper, paprika, and ground coriander, and sautee for a further 3 minutes. Add the lemon zest, peppers, and a little more water if needed, and cook for a further 3-4 minutes. 
  2. Add the potatoes, fresh tomatoes, vegetable stock and bay leaf. Stir to combine. Bring to a boil, then immediately reduce the heat to a simmer. Cover with a lid, and simmer for 15-20 minutes until potatoes are tender.
  3. Remove pot from the heat, and stir through tomato paste and fresh lemon juice. Serve immediately.

Prepared stew will keep, refrigerated, for 3-4 days. It is not ideal for freezing.