Vegan Welsh Cawl is inspired by my Welsh best friend, Kevin, who helped me realise the delights of Welsh cuisine. What I love about this dish is how it is cooked over a long period at low heat which, ultimately allows the sweetness to mature, creating something lush and wholesome; just perfect, as the season gets colder.
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
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