Vegan Butternut and Green Bean Stew

Summary

Ever get that craving for a soul-soothing bowl of warmth? Enter the realm of Vegan Butternut and Green Bean Stew. This isn’t just any stew – it’s a dance of flavors, a symphony of nutrition, and trust me, it’s about to become your new fave!

Ingredients for Vegan Butternut and Green Bean Stew

Here’s what you’re going to raid your kitchen for:

• 1 snugly wrapped butternut squash, around 2 lbs [900 grams]
• A handful or two of green beans, roughly 2 cups, snipped and snapped in half [~150 grams]
• 1 nosy onion, chopped finely
• A whisper of garlic, about 2 cloves, minced
• A can of diced tomatoes, around 14 oz [400 grams]
• 3 cups of your best veggie broth [~700 ml]
• A dash each of ground cumin and smoked paprika
• Salt and pepper, as per your mood and taste
• A generous glug of olive oil, say about 2 tablespoons [~30 ml]
• Fresh parsley, chopped, because green makes it pretty!

Time to Whip it up: 45 minutes of culinary magic

Feeds: 4 hungry souls

Nutritional Facts (For Each Bowl)

• Calories: 160
• Protein: 3g
• Fat: 4g
• Carbohydrates: 30g
• Good ol’ Fiber: 6g
• Sodium: A modest 300mg
  
  

instructions for a good Vegan Butternut and Green Bean Stew

Alright, apron on, sleeves rolled. Time to make some Vegan Butternut and Green Bean Stew magic.

1. First off, tackle that butternut squash. Peel, deseed, and get it into neat little cubes.
2. Grab a pot, make it a biggie. Warm the olive oil on a medium flame.
3. In go the onions, dancing around for 2-3 minutes, until they’re glassy and fragrant.
4. Now, the garlic. Just a minute more.
5. Butternut squash cubes, assemble! In they go. Cook and stir – about 5-7 minutes.
6. A sprinkle of cumin, a puff of smoked paprika. Stir to coat.
7. Green beans, you’re up next. Mix them in.
8. Now, the tomatoes join the pot, followed by the broth. It’s starting to look good, right?
9. Turn down the heat. Let it all mingle and simmer for 25-30 minutes. When the squash sighs softly, it’s ready.
10. Salt, pepper – sprinkle and taste. You’re the boss here!
11. Ready to serve? Dish out your glorious Vegan Butternut and Green Bean Stew and top with that lovely parsley.

Tips

1. Want a zing? Toss in some red pepper flakes. Not too many, unless you’re feeling brave.
2. For that luxurious feel, blend half the stew, then mix it back. Velvety goodness, I promise.
3. Fresh rosemary or thyme, just a sprig or two, can lift the flavors to another realm.
4. Fancy a swap? Zucchini or bell peppers can step in for green beans. But honestly, those beans have a special charm in this.

Serving Ideas

• Hot stew, cold day – perfect match.
• Crusty bread on the side? Yes, please!
• Fresh salad, maybe with a zesty dressing, would be a stellar partner.
• A dollop of vegan cream or yogurt on top, and you’re in gourmet territory.

So there we have it! A guide to crafting your bowl of love – Vegan Butternut and Green Bean Stew. Trust me, make this once and it’ll be a regular at your table. Enjoy every bite!

VEGAN BUTTERNUT AND GREEN BEAN STEW

Alright, fellow food lovers! Ever get that craving for a soul-soothing bowl of warmth? Enter the realm of Vegan Butternut and Green Bean Stew. This isn’t just any stew – it’s a dance of flavors, a symphony of nutrition, and trust me, it’s about to become your new fave!

5 from 1 vote

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Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

VEGAN BUTTERNUT AND GREEN BEAN STEW

Amount per Serving

Calories

160

% Daily Value*

Fat

 

4

g

6

%

Sodium

 

300

mg

13

%

Carbohydrates

 

30

g

10

%

Fiber

 

6

g

25

%

Protein

 

3

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 snugly wrapped butternut squash around 2 lbs [900 grams]
• A handful or two of green beans roughly 2 cups, snipped and snapped in half [~150 grams]
• 1 nosy onion chopped finely
• A whisper of garlic about 2 cloves, minced
• A can of diced tomatoes around 14 oz [400 grams]
• 3 cups of your best veggie broth [~700 ml]
• A dash each of ground cumin and smoked paprika
• Salt and pepper as per your mood and taste
• A generous glug of olive oil say about 2 tablespoons [~30 ml]
• Fresh parsley chopped, because green makes it pretty!

Instructions

• Alright, apron on, sleeves rolled. Time to make some Vegan Butternut and Green Bean Stew magic.
• First off, tackle that butternut squash. Peel, deseed, and get it into neat little cubes.
• Grab a pot, make it a biggie. Warm the olive oil on a medium flame.
• In go the onions, dancing around for 2-3 minutes, until they’re glassy and fragrant.
• Now, the garlic. Just a minute more.
• Butternut squash cubes, assemble! In they go. Cook and stir – about 5-7 minutes.
• A sprinkle of cumin, a puff of smoked paprika. Stir to coat.
• Green beans, you’re up next. Mix them in.
• Now, the tomatoes join the pot, followed by the broth. It’s starting to look good, right?
• Turn down the heat. Let it all mingle and simmer for 25-30 minutes. When the squash sighs softly, it’s ready.
• Salt, pepper – sprinkle and taste. You’re the boss here!
• Ready to serve? Dish out your glorious Vegan Butternut and Green Bean Stew and top with that lovely parsley.

Notes

TIPS 

Want a zing? Toss in some red pepper flakes. Not too many, unless you’re feeling brave.

For that luxurious feel, blend half the stew, then mix it back. Velvety goodness, I promise.

Fresh rosemary or thyme, just a sprig or two, can lift the flavors to another realm.

Fancy a swap? Zucchini or bell peppers can step in for green beans. But honestly, those beans have a special charm in this.

SERVING IDEAS

Hot stew, cold day – perfect match.

Crusty bread on the side? Yes, please!

Fresh salad, maybe with a zesty dressing, would be a stellar partner.

A dollop of vegan cream or yogurt on top, and you’re in gourmet territory.