Vegan Spanish Style Potato, Butternut Squash & Butterbean stew.
Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, vegan spanish style potato, butternut squash & butterbean stew. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Vegan Spanish Style Potato, Butternut Squash & Butterbean stew is one of the most favored of current trending meals on earth. It's appreciated by millions every day. It's easy, it's fast, it tastes yummy. They're fine and they look wonderful. Vegan Spanish Style Potato, Butternut Squash & Butterbean stew is something that I've loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have vegan spanish style potato, butternut squash & butterbean stew using 17 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Vegan Spanish Style Potato, Butternut Squash & Butterbean stew:
- {Make ready 2 Tbsp of Olive Oil.
- {Prepare 2 of Medium White Onions (diced chunky).
- {Get 1 of Fennel Bulb (Sliced).
- {Make ready 1 of Green Pepper (Diced).
- {Take 1 of Red Pepper (Diced).
- {Make ready 4 of Garlic Cloves.
- {Prepare 1/2 of Butternut Squash (Cut Into Cubes Skin Left on).
- {Take 2 of Large Firm White Potatoes (Cut Into Cubes).
- {Make ready 400 g of Butterbeans.
- {Make ready 6 of Cavolo Nero Stalks (Stalks Removed And Shredded).
- {Make ready 400 g of Passata.
- {Get 1 Ltr of Vegan Vegetable Stock.
- {Take 3 Tbsp of Tomato Purée.
- {Prepare 8 Sprigs of Of Thyme.
- {Take 2 of Bay Leaves.
- {Get 1 Tbsp of Smoked Paprika.
- {Make ready of Salt & Pepper to taste.
Instructions to make Vegan Spanish Style Potato, Butternut Squash & Butterbean stew:
- Start by adding the oil to a medium heated pan and allow to warm up and add the onions and salt and cook for 5 minutes and stir them till they go all translucent. Then add the fennel, both peppers and garlic and cook for a further 5 minutes stirring constantly. Add the potatoes, Butternut Squash and the vegan veg stock and sir thoroughly. Add the smoked paprika, thyme and bay leaves give them 2 minutes to infuse..
- Add the passata and tomato Purée give a good stir and add the Cavolo Nero and butterbeans then season with the pepper and more salt if needed. Cool for the first hour with the pan lid on to help the vegetables steam for the last half n hour cook with the lid on constantly checking and stirring. Make sure all the veg is nice and soft but firm still enjoy..
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