Description
This hearty vegan squash stew combines tender butternut squash, mushrooms, chickpeas, and aromatic herbs in a rich, smoky tomato and paprika sauce. Paired with creamy swede and potato mash, this comforting dish is perfect for a warming, nutritious meal that can be enjoyed fresh or reheated for convenience.
Ingredients
Scale
Stew 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
Mash Ingredients
- 700g swede, peeled and cut into chunks
- 850g potatoes, cut into chunks
To Serve
- Broccoli and peas (optional)
Instructions
- Prepare the Stew Base: Heat 2 tablespoons of rapeseed oil in a large non-stick pan over medium heat. Add the quartered mushrooms, 2 bay leaves, and 2 tablespoons of fresh rosemary. Fry for about 5 minutes until the mushrooms begin to soften and the herbs release their aroma.
- Sauté Onions and Garlic: Add the quartered red onions and thinly sliced garlic cloves to the pan. Cook for a few more minutes until the onions are softened and fragrant, stirring occasionally to prevent burning.
- Add Main Ingredients and Simmer: Stir in 320 grams of prepared butternut squash, 600 milliliters of vegetable stock made with 1 tablespoon bouillon powder, drained chickpeas from 2 cans, 1 tablespoon smoked paprika, and 4 tablespoons tomato purée. Cover the pan and simmer gently for 40 minutes, allowing the sauce to thicken into a rich gravy.
- Cook the Mash: About 25 minutes before the stew finishes cooking, bring a large pot of water to a boil. Add 700 grams of peeled and chunked swede and cook for 5 minutes. Then add 850 grams of chunked potatoes and boil for 15 to 20 minutes until both are tender. Drain the water and mash the vegetables together with plenty of black pepper to taste.
- Serve and Store: Serve half of the stew and mash immediately, garnished with broccoli and peas if desired. Chill the remaining stew and mash separately for up to three days. Reheat the stew thoroughly in a pan until piping hot; reheat the mash in the microwave before serving.
Notes
- You can substitute rapeseed oil with olive oil if preferred.
- The stew and mash keep well refrigerated for up to three days, making it suitable for meal prep.
- Adding smoked paprika gives a subtle smoky flavor, but you can adjust it based on your spice preference.
- Serve with fresh or steamed broccoli and peas for added color and nutrition.
- The recipe can be doubled easily for larger gatherings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Keywords: vegan squash stew, butternut squash recipe, chickpea stew, vegan comfort food, mushroom stew, easy vegan dinner
