This hearty winter stew is packed full of vegetables, herbs and even some festive chestnuts and is a great dish to cook slowly throughout the day to make your home smell amazing and give you a nutritious and delicious meal!
2 Onions (finely sliced)
1 medium butternut squash (peeled, deseeded, and cubed)
Approximately 400g mixed sliced mushrooms (we used Shitake mushrooms & chestnut mushrooms)
1 medium swede (peeled, cubed)
200g chopped chestnuts (buy peeled, cooked & ready to use)
Sea salt (to taste)
Small handful of fresh thyme (finely chopped)
Handful fresh Tarragon (optional)
Heat your favourite oil or cooking fat in a large casserole dish (we used coconut oil – you could also use rapeseed oil to name a few)
Fry the onions for a few minutes until soft and translucent
Add the swede, squash, mushrooms and more seasoning to the casserole, and sweat for approximately 10 minutes… until the mushrooms are soft
Stir in the fresh thyme and chestnuts, and almost cover the ingredients with boiling water (if unsure best to add less, otherwise the stew will be too thin), add a little more seasoning
Once it comes to the boil reduce the heat, cover with a lid and gently simmer for 40-60 minutes
Season to taste and serve with fresh tarragon
Optional: upgrade with Pulsin’ Pea Protein!
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