Recipe: Delicious Orange stew 🧡 / Squash, sweet potato and carrot stew - vegan

Orange stew 🧡 / Squash, sweet potato and carrot stew - vegan. Would you like any lentil in the recipe? Butternut Squash and Sweet Potato Stew with beans and spinach, a healthy Fall dish. Warm, comforting and filling, gluten free, vegetarian and vegan friendly.

In this stew, the deep greens contrasted with the yellow of the squash and the orange of the sweet potato, makes this an attractive and nourishing dish for the autumn harvest. Great recipe for Orange stew 🧡 / Squash, sweet potato and carrot stew - vegan. Serve with rice/ couscous/ freekeh etc. You can cook Orange stew 🧡 / Squash, sweet potato and carrot stew - vegan using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Orange stew 🧡 / Squash, sweet potato and carrot stew - vegan

1. You need 1.5 tbsp of olive oil.
2. It's 1 of medium-large onion, peeled and chopped.
3. It's 4 cloves of garlic, peeled and crushed.
4. You need 2 sticks of celery, chopped.
5. You need 1/2 tsp of ground cumin.
6. Prepare 1/2 tsp of ground cinnamon.
7. You need 1/2 tsp of ground turmeric.
8. You need 1 tbsp of apple cider vinegar.
9. Prepare 500-700 ml of vegan stock.
10. It's 2-3 cups of chopped vegetables eg squash, carrots, sweet potato.
11. You need 1/4 of cup/ handful chopped dried apricots.
12. You need of Optional: 1-2 cups cooked white beans or chickpeas; add 5-10 mins before the cavolo nero.
13. You need of Juice of 1/2 lemon + zest.
14. It's A few of handfuls of cavolo nero or baby kale, torn into pieces.
15. You need of Salt and pepper.

If you eat tomatoes, adding some passata will help thicken the sauce. Butternut Squash Pasta with Chili Oil, Feta & Mint. And sweet potatoes are the star! This healthy vegetarian-actually, vegan-sweet potato stew is the kind of rustic, comforting dish that tastes like it's been simmering all day long.

Orange stew 🧡 / Squash, sweet potato and carrot stew - vegan instructions

1. Heat the oil in a pan (with a lid for later) on a medium heat. Sauté the onion for about 10mins until translucent..
2. Add the garlic, celery and spices. Sauté for a couple of mins..
3. Add the stock and vinegar. (I added a bit too much stock today; start with 500ml and see how it goes.).
4. Add the vegetables and apricots. Cover and simmer for about 40 mins (until the vegetables are tender)..
5. Add the lemon juice. Taste and season. Then add the cavolo nero. Cover. Take the pot off the heat. The greens will steam on top of the stew. After a couple of mins, it’s ready to serve..
6. Serve with your grain of choice/ on its own with some lemon zest grated on top. Enjoy 😋.

Add spices and salt and cook one minute more. Add sweet potato, garbanzo beans, raisins, coconut milk and tomatoes to pot and bring to a boil. Add in the vegetable stock, squash, sweet potatoes, carrots, and maple syrup. Either use an immersion blender to puree the soup or let the soup cool a few minutes and carefully transfer the soup in batches to a blender. Serve with rice/ couscous/ freekeh etc.

Tweet

Subscribe to receive free email updates: