Serve this hearty, healthy vegan stew for a comforting winter dinner. It’s packed with vitamin C and contains all five of your five-a-day
Prep:30 mins
Serves 4
2 tbsp rapeseed oil320g large chestnut mushrooms, quartered2 bay leaves2 tbsp fresh rosemary4 red onions, quartered4 garlic cloves, thinly sliced320g prepared butternut squash600ml vegetable stock, made with 1 tbsp bouillon powder2 x 400g cans chickpeas, drained1 tbsp smoked paprika4 tbsp tomato puréebroccoli and peas, to serve
STEP 1Heat 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 2Add 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 3About 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 4Serve 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.
