Vegan squash stew
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp rapeseed oil
- 320g large chestnut mushroomsquartered
- 2 bay leaves
- 2 tbsp fresh rosemary
- 4 red onionsquartered
- 4 garlic clovesthinly sliced
- 320g prepared butternut squash
- 600ml vegetable stockmade with 1 tbsp bouillon powder
- 2 x 400g cans chickpeasdrained
- 1 tbsp smoked paprika
- 4 tbsp tomato purée
- broccoli and peasto serve
For the mash
Nutrition: per serving
- kcal471
- fat10g
- saturates1g
- carbs70g
- sugars15g
- fibre16g
- protein17g
- salt1g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
