Vegan squash stew
Serve this hearty, healthy vegan stew for a comforting winter dinner. It’s packed with vitamin C and contains all five of your five-a-day
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Prep:30 mins
Cook:40 mins
- Easy
Nutrition per serving
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kcal 471
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fat 10g
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saturates 1g
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carbs 70g
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sugars 0g
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fibre 16g
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protein 17g
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salt 1g
Ingredients
- 2 tbsp rapeseed oil
- 320g large chestnut mushrooms , quartered
- 2 bay leaves
- 2 tbsp fresh rosemary
- 4 red onions , quartered
- 4 garlic cloves , thinly sliced
- 320g prepared butternut squash
- 600ml vegetable stock , made with 1 tbsp bouillon powder
- 2 x 400g cans chickpeas , drained
- 1 tbsp smoked paprika
- 4 tbsp tomato purée
- broccoli and peas , to serve
- 700g swede , peeled and cut into chunks
- 850g potatoes , cut into chunks
Method
Heat the oil in a large non-stick pan over a medium heat and fry the mushrooms, bay and rosemary for about 5 mins. Tip in the onions and garlic, and cook for a few minutes more until softened.
Add the butternut squash, stock, chickpeas, smoked paprika and tomato purée. Cover and simmer for 40 minutes until the liquid has reduced to a thick gravy.
About 25 mins before the end of cooking time, make the mash. Bring a large pan of water to the boil and cook the swede for 5 mins, then add the potatoes and boil for 15-20 mins until tender. Drain and mash with plenty of black pepper.
Serve half the stew and mash now, then chill the rest to reheat and eat another day. Will keep chilled for up to three days. Reheat the stew in a pan until piping hot. The mash can be reheated in the microwave. Serve with broccoli and peas, if you like.
