Vegan squash stew
When the weather calls for a warm, comforting dish, a hearty vegan squash stew is the perfect answer. This nutrient-packed meal combines the natural sweetness of squash with aromatic spices and protein-rich legumes, making it an ideal dish for cozy nights or meal prep for the week. Let’s dive into this flavorful and wholesome recipe!
Why You’ll Love This Recipe
- Completely Plant-Based: Packed with nourishing vegetables and wholesome ingredients.
- Rich in Flavor: A perfect balance of sweet, savory, and slightly spicy notes.
- Versatile: Easily customizable with different vegetables and proteins.
- Nutritious & Filling: Loaded with vitamins, fiber, and plant-based protein.
Ingredients
Base of the Stew:
- 1 medium butternut squash (or kabocha/acorn squash), peeled and cubed
- 1 small sweet potato, peeled and cubed
- 1 carrot, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas or lentils, drained and rinsed
Seasoning & Spices:
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp turmeric
- ½ tsp chili flakes (optional for heat)
- Salt and pepper to taste
- 2 tbsp olive oil
For Garnish & Extra Creaminess:
- ½ cup coconut milk (optional, for creaminess)
- 2 tbsp fresh cilantro or parsley, chopped
- Juice of ½ lemon or lime (for a fresh finish)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onions and cook until softened. Stir in garlic and cook for another minute until fragrant.
- Add Vegetables & Spices: Add the bell pepper, carrots, sweet potato, and squash. Stir in cumin, paprika, cinnamon, turmeric, chili flakes, salt, and pepper. Cook for 2-3 minutes to enhance flavors.
- Simmer the Stew: Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes until the vegetables are tender.
- Incorporate Chickpeas & Coconut Milk: Add chickpeas (or lentils) and let simmer for another 5 minutes. Stir in coconut milk for extra creaminess.
- Final Touches: Remove from heat, squeeze in lemon or lime juice, and garnish with fresh herbs.
- Serve & Enjoy: Serve warm, optionally paired with brown rice, quinoa, or crusty bread.
Customization & Tips
- Protein Boost: Add cubed tofu or tempeh for extra protein.
- Leafy Greens: Stir in kale or spinach in the last few minutes of cooking.
- Spice Level: Adjust chili flakes based on your heat preference.
- Storage: This stew stores well in the fridge for up to 4 days and freezes beautifully for longer storage.
This vegan squash stew is a simple yet incredibly flavorful dish that’s perfect for chilly evenings or meal prep. Whether you’re vegan or just looking for a hearty, plant-based meal, this stew is sure to satisfy your cravings while keeping you nourished. Try it out and let us know how you like it!
Have you tried this recipe? Share your thoughts in the comments!
You may like to read this article https://www.webmd.com/diet/health-benefits-squash
You may like Recipes Roasted Butternut Squash
