Rowan Marshall

Vegetarian Cawl

A vegetarian version of the Welsh classic! This one is more by-the-vibes than most recipes, if it looks and smells good then the quantities are probably right! I found rosemary is excellent to evoke a lambish taste, and plenty of butter gives it that hearty mouthfeel you want out of a traditional stew.


  • Potatoes, cut into chunks
  • Carrots, 2-3, sliced into circles
  • Leeks, 2, washed and sliced
  • 500ml vegetable stock
  • 100ml cider
  • Lots of butter
  • Onion, 1, sliced
  • Herbs to taste (rosemary esepcially recommended)


  1. Place a good amount of butter in a large saucepan on a medium heat.
  2. Add onions, leeks, and carrots to pan and fry until soft, ~5 minutes.
  3. Add stock and stir.
  4. Add herbs, especially if fresh to ensure a good texture (rosemary stays tough if not cooked a bit).
  5. Add potatoes and boil at a medium heat for 20 minutes.
  6. If a thicker stew is preferred, mash some potato against the side of the pan.
  7. Serve with (very) buttered bread and hard cheese (Caerphilly or cheddar recommended).