Easiest Way to Prepare Yummy Vegan Spanish Style Potato, Butternut Squash & Butterbean stew

Vegan Spanish Style Potato, Butternut Squash & Butterbean stew.

You can have Vegan Spanish Style Potato, Butternut Squash & Butterbean stew using 17 ingredients and 2 steps. Here is how you achieve that.

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

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

Vegan Spanish Style Potato, Butternut Squash & Butterbean stew instructions

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..

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