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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

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.