Easiest Way to Prepare Quick Vegan Spanish Style Potato, Butternut Squash & Butterbean stew
Vegan Spanish Style Potato, Butternut Squash & Butterbean stew.
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegan spanish style potato, butternut squash & butterbean stew. It is one of my favorites food recipes. 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 popular of recent trending foods in the world. It is enjoyed by millions daily. It's simple, it's fast, it tastes delicious. Vegan Spanish Style Potato, Butternut Squash & Butterbean stew is something which I've loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook vegan spanish style potato, butternut squash & butterbean stew using 17 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Spanish Style Potato, Butternut Squash & Butterbean stew:
- {Make ready 2 Tbsp of Olive Oil.
- {Take 2 of Medium White Onions (diced chunky).
- {Get 1 of Fennel Bulb (Sliced).
- {Prepare 1 of Green Pepper (Diced).
- {Make ready 1 of Red Pepper (Diced).
- {Prepare 4 of Garlic Cloves.
- {Make ready 1/2 of Butternut Squash (Cut Into Cubes Skin Left on).
- {Prepare 2 of Large Firm White Potatoes (Cut Into Cubes).
- {Get 400 g of Butterbeans.
- {Prepare 6 of Cavolo Nero Stalks (Stalks Removed And Shredded).
- {Get 400 g of Passata.
- {Make ready 1 Ltr of Vegan Vegetable Stock.
- {Get 3 Tbsp of Tomato Purée.
- {Take 8 Sprigs of Of Thyme.
- {Prepare 2 of Bay Leaves.
- {Take 1 Tbsp of Smoked Paprika.
- {Take 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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