Name: Vegan squash stew
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 0
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; broccoli and peas to serve; 700g swede peeled and cut into chunks; 850g potatoes cut into chunks

Vegan squash stew

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

1 hr 10 min total 30 min prep 40 min cook 0 471 cal

Instructions

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1 Heat 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.
2 Add 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.
3 About 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.
4 Serve 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.