(Recipe) Veggie Pot-au-Feu



Veggie Pot-au-Feu

What do you do when you’ve only got the absolute basics in your pantry and you’re in need of sustenance, pronto?
The vegan staple, pulses, are an excellent base for a multitude of yummy meals. With the addition of an onion or two, some spices, a piece of ginger if you feel like it, and a can of coconut milk (or any other plant-based cream/milk), you can create major deliciousness on a shoestring.

Veggie Pot-au-Feu

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Cook time:


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  • 1 tablespoon coconut or olive oil
  • 1 yellow onion, roughly chopped
  • 1 inch ginger root, finely chopped
  • 1 teaspoon each: powdered cumin, coriander and curry
  • 1/2 cup uncooked pearl barley
  • 1/2 cup uncooked puy lentils – or any other type of lentil
  • 1/2 cup split peas
  • 1 tin of coconut milk
  • Salt and pepper

Recipe from: Veggie Magnifique


  1. In a large saucepan, heat the oil gently, and add the chopped onion. Stir for about 2 minutes, until the onion turns translucent.
  2. Add the chopped ginger and spices, and mix while heating for about 2 minutes.
  3. Add 2 cups of water and the pearl barley, and turn the heat up. Cook for about 20 minutes.
  4. Add the lentils and split peas to the pan, and some more water if needed and cook for another 20 minutes.
  5. Add the coconut milk and let the mixture simmer for a while. Taste for seasoning, add salt and pepper and more spices if desired. Serve, and enjoy!

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