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VEGAN BUTTERNUT AND GREEN BEAN STEW

5 from 1 vote
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!
Print Recipe
Total Time 45 minutes
Servings: 4 people
Calories: 160
Ingredients Method Notes

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!

Method
 

  1. Alright, apron on, sleeves rolled. Time to make some Vegan Butternut and Green Bean Stew magic.
  2. First off, tackle that butternut squash. Peel, deseed, and get it into neat little cubes.
  3. Grab a pot, make it a biggie. Warm the olive oil on a medium flame.
  4. In go the onions, dancing around for 2-3 minutes, until they’re glassy and fragrant.
  5. Now, the garlic. Just a minute more.
  6. Butternut squash cubes, assemble! In they go. Cook and stir – about 5-7 minutes.
  7. A sprinkle of cumin, a puff of smoked paprika. Stir to coat.
  8. Green beans, you’re up next. Mix them in.
  9. Now, the tomatoes join the pot, followed by the broth. It’s starting to look good, right?
  10. Turn down the heat. Let it all mingle and simmer for 25-30 minutes. When the squash sighs softly, it’s ready.
  11. Salt, pepper – sprinkle and taste. You’re the boss here!
  12. 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.