Hearty Vegan Butternut Squash Stew with Root Vegetable Mash

Name: Hearty Vegan Butternut Squash Stew with Root Vegetable Mash
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 850 g potatoes, cut into chunks; 700 g swede, peeled and cut into chunks; 320 g chestnut mushrooms, quartered; 320 g prepared butternut squash; 2 canned chickpeas, drained; 4 red onions, quartered; 4 clove garlic, thinly sliced; 600 ml vegetable stock made with 1 tbsp bouillon powder; 4 tbsp tomato puree; 2 tbsp rapeseed oil; 2 tbsp fresh rosemary; 1 tbsp smoked paprika; 2 bay leaves; 1 serving broccoli and peas to serve

A comforting and nutrient-dense vegan stew featuring smoky butternut squash and protein-packed chickpeas. Served alongside a peppery swede and potato mash, this meal is perfect for healthy batch cooking and cozy weeknight dinners.

Servings0 Portions

Prep Time30 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

potatoes, cut into chunks
NaN g
swede, peeled and cut into chunks
NaN g
chestnut mushrooms, quartered
NaN g
prepared butternut squash
NaN g
canned chickpeas, drained
NaN
red onions, quartered
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garlic, thinly sliced
NaN clove
vegetable stock made with 1 tbsp bouillon powder
NaN ml
tomato puree
NaN tbsp
rapeseed oil
NaN tbsp
fresh rosemary
NaN tbsp
smoked paprika
NaN tbsp
bay leaves
NaN
broccoli and peas to serve
NaN serving

Step-by-Step Instructions

Heat the rapeseed oil in a large non-stick pan over medium heat. Add the quartered chestnut mushrooms, bay leaves, and fresh rosemary, and fry for about 5 minutes until the mushrooms are browned and fragrant.

Stir in the quartered red onions and sliced garlic. Cook for another 3–5 minutes, stirring occasionally, until the onions have softened.

Add the butternut squash, vegetable stock, drained chickpeas, smoked paprika, and tomato purée to the pan. Bring to a boil, then reduce the heat, cover, and simmer for 40 minutes. The liquid should reduce into a thick, rich gravy.

While the stew is simmering, prepare the mash. Bring a large pot of water to a boil. Add the swede chunks and cook for 5 minutes, then add the potato chunks and continue boiling for 15–20 minutes until both are tender.

Drain the root vegetables well and mash them thoroughly with a generous amount of black pepper. For a creamier texture, you can add a splash of plant milk if desired.