Half an Hour to Serving Tasty Vegan Spanish Style Potato, Butternut Squash & Butterbean stew
Do you want to know ways to get through the week with healthy but appetizing meals that will make you feel happy? This healthful, fast but extraordinary Vegan Spanish Style Potato, Butternut Squash & Butterbean stew recipe is the answer.
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To cook an extraordinary Vegan Spanish Style Potato, Butternut Squash & Butterbean stew, below are the materials needed:
- Prepare 2 Tbsp of Olive Oil.
- You need 2 of Medium White Onions (diced chunky).
- You need 1 of Fennel Bulb (Sliced).
- You need 1 of Green Pepper (Diced).
- Prepare 1 of Red Pepper (Diced).
- Get 4 of Garlic Cloves.
- Use 1/2 of Butternut Squash (Cut Into Cubes Skin Left on).
- Take 2 of Large Firm White Potatoes (Cut Into Cubes).
- Take 400 g of Butterbeans.
- Provide 6 of Cavolo Nero Stalks (Stalks Removed And Shredded).
- Get 400 g of Passata.
- Use 1 Ltr of Vegan Vegetable Stock.
- Prepare 3 Tbsp of Tomato Purée.
- Get 8 Sprigs of Of Thyme.
- Prepare 2 of Bay Leaves.
- Get 1 Tbsp of Smoked Paprika.
- Provide of Salt & Pepper to taste.
After preparing the ingridients, next you are good to cook your appetizing Vegan Spanish Style Potato, Butternut Squash & Butterbean stew by following the procedures on this section:
Roasted butternut squash with garlic is a quick and easy side dish ready in less than an hour for a weeknight or a holiday gathering. Didn't know I liked butternut squash until I tried this. This vegan and gluten-free sweet potato and butternut squash casserole is a savory alternative to the usual sweet potato casserole. While it might be a bit old fashioned, I still love the idea of a casserole when the temperatures starts to drop. Especially around the holidays when time is short and there are.
Recipe : Vegan Spanish Style Potato, Butternut Squash & Butterbean stew
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