Heat the oil in a large pan on a medium heat.

Add the onion, celery, chilli and garlic. Sauté for five minutes or until softened.

Next, add the Cajun spice and dried herbs to the pain until the vegetables are evenly coated. Cook for three-to-five minutes, stirring regularly (your pan should start to smell incredible!).

Add the 150ml of veg stock and chopped tomatoes. Bring to the boil before adding the cubed sweet potato.

Allow to cook for 10-13 minutes, or until the sweet potatos are almost tender.

If you want it to be extra saucy, add your tinned tomatoes now.

Finally, stir in the trimmed beans and cover for another two or three minutes until everything’s cooked. Chuck in your cabbage (which will wilt quickly).

Serve with a scattering of chopped parsley.

Vegan dinner ideas: get all of your five-a-day with this Cajun-inspired veggie gumbo