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How to Make Appetizing Vegan Spanish Style Potato, Butternut Squash & Butterbean stew

Vegan Spanish Style Potato, Butternut Squash & Butterbean stew. A vegan-inspired Spanish tortilla with butternut squash and sweet potato! Infused with garlic, olive oil, and fresh herbs. A vegan-inspired Spanish tortilla with butternut squash and sweet potato!

Vegan Spanish Style Potato, Butternut Squash & Butterbean stew We just got back from an amazing trip to Osaka (check out the travel videos here ADD LINK TO JAPAN PLAYLIST), and we plates and plates of Japanese curry. I am not vegetarian or vegan, and I must say this soup is delicious! The textural combination of squash and potatoes works well together and the spices make it very flavorful! You can have Vegan Spanish Style Potato, Butternut Squash & Butterbean stew using 17 ingredients and 2 steps. Here is how you cook that.

Ingredients of Vegan Spanish Style Potato, Butternut Squash & Butterbean stew

  1. Prepare 2 Tbsp of Olive Oil.
  2. You need 2 of Medium White Onions (diced chunky).
  3. You need 1 of Fennel Bulb (Sliced).
  4. It's 1 of Green Pepper (Diced).
  5. You need 1 of Red Pepper (Diced).
  6. Prepare 4 of Garlic Cloves.
  7. You need 1/2 of Butternut Squash (Cut Into Cubes Skin Left on).
  8. Prepare 2 of Large Firm White Potatoes (Cut Into Cubes).
  9. Prepare 400 g of Butterbeans.
  10. It's 6 of Cavolo Nero Stalks (Stalks Removed And Shredded).
  11. You need 400 g of Passata.
  12. You need 1 Ltr of Vegan Vegetable Stock.
  13. It's 3 Tbsp of Tomato Purée.
  14. You need 8 Sprigs of Of Thyme.
  15. You need 2 of Bay Leaves.
  16. Prepare 1 Tbsp of Smoked Paprika.
  17. It's of Salt & Pepper to taste.

Smooth and creamy roasted butternut squash sweet potato soup is the perfect way to start your Thanksgiving meal! I hope you enjoy this Roasted Butternut Squash Sweet Potato Soup as much as my family does, and I would love to know if you make it and what you think! The Vegan Tapas pages in this month's Vegan Life magazine inspired me to have another shot at mastering the Spanish omelette. One mistake I made early on when attempting Spanish omelettes was to use the wrong type of potato.

Vegan Spanish Style Potato, Butternut Squash & Butterbean stew step by step

  1. Start by adding the oil to a medium heated pan and allow to warm up and add the onions and salt and cook for 5 minutes and stir them till they go all translucent. Then add the fennel, both peppers and garlic and cook for a further 5 minutes stirring constantly. Add the potatoes, Butternut Squash and the vegan veg stock and sir thoroughly. Add the smoked paprika, thyme and bay leaves give them 2 minutes to infuse..
  2. Add the passata and tomato Purée give a good stir and add the Cavolo Nero and butterbeans then season with the pepper and more salt if needed. Cool for the first hour with the pan lid on to help the vegetables steam for the last half n hour cook with the lid on constantly checking and stirring. Make sure all the veg is nice and soft but firm still enjoy..

I used floury potatoes (like Maris Piper) and they not only have. This butternut squash soup recipe actually hails from my mom, who first made it for our family when everyone was back home in Wichita a few Thanksgivings ago. It's loaded up with lots of fall favorites — hearty butternut squash, tart Granny smith apples, a (surprise!) carrot, and some extra garlic and. Vegan Butternut Squash Pasta Bake for Two Holy Cow! Easy Baked Creamy Butternut Squash +Tomato Pasta (Vegan) Oh Dear Drea Blog.