Vegan Squash Stew

Name: Vegan Squash Stew
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 0
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

4.70 (10)

⏱ 70 mins 🍽 Serves 0 ✅ Easy 🏷 Healthy diet plan

This nourishing vegan stew makes a perfect winter dinner. It combines butternut squash, chickpeas, and mushrooms in a rich, paprika-spiked gravy. The recipe includes a separate mash made from swede and potatoes, creating a complete and satisfying meal. Half can be enjoyed immediately, while the remainder is ideal for reheating later in the week. Serve with broccoli and peas for added colour and nutrients.

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

Warm the rapeseed oil in a large non-stick pan. Cook the quartered mushrooms with the bay leaves and rosemary for about 5 mins. Add the quartered red onions and sliced garlic, cooking for a few minutes more until they soften.
Stir in the prepared butternut squash, vegetable stock, drained chickpeas, smoked paprika, and tomato purée. Place a lid on the pan and let it simmer for 40 minutes until the liquid reduces to form a thick gravy.
Around 25 mins before the stew finishes, prepare the mash. Boil a large pan of water and cook the swede chunks for 5 mins. Add the potato chunks and continue boiling for 15-20 mins until tender. Drain the vegetables and mash them, seasoning generously with black pepper.
Enjoy half of the stew and mash now. Cool and refrigerate the remaining portions to reheat on another day. The stew will keep chilled for up to three days. Reheat it in a pan until piping hot. The mash can be warmed in a microwave. Accompany with broccoli and peas, if desired.