Hearty Winter Stew | Vegan Recipes | Veganuary

Hearty Winter Stew


Heary vegan winter stew

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!


  1. 2 Onions (finely sliced)
  2. 1 medium butternut squash (peeled, deseeded, and cubed)
  3. Boiling water
  4. Approximately 400g mixed sliced mushrooms (we used Shitake mushrooms & chestnut mushrooms)
  5. 1 medium swede (peeled, cubed)
  6. 200g chopped chestnuts (buy peeled, cooked & ready to use)
  7. Sea salt (to taste)
  8. Small handful of fresh thyme (finely chopped)
  9. 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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