Vegan Scottish Stovies

Cooks In
Cooking Time 30


500g Scotty Brand Potatoes, peeled and diced
250g Scotty brand frozen peas
1 large onion, finely chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 tablespoon butter (or a plant-based alternative)
2 carrots, peeled and diced
2 tablespoons all-purpose flour
1/2 litre vegetable broth
1 teaspoon dried thyme
Salt and black pepper to taste
Chopped fresh parsley for garnish (optional)


  1. Peel and dice the Scotty brand potatoes into bite-sized pieces.

  2. In a large, heavy-bottomed pot, heat the vegetable oil and butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and translucent.

  3. Add the diced potatoes and carrots to the pot. Cook for about 5 minutes, stirring occasionally.

  4. Stir in the Scotty brand frozen peas and continue to cook for an additional 2 minutes.

  5. Sprinkle the vegetables with all-purpose flour and stir well to coat evenly. This will help thicken the stovies.

  6. Gradually pour in the vegetable broth, stirring continuously to avoid lumps. This will create a thick and flavourful gravy.

  7. Add the dried thyme, salt, and black pepper to taste. Stir well and bring the mixture to a simmer.

  8. Reduce the heat to low, cover the pot, and let the stovies simmer for about 20-25 minutes or until the vegetables are tender.

  9. Serve the vegetarian stovies hot, garnished with chopped fresh parsley if desired.


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