Delicious, warming and vegan stew with fruity butternut squash and hearty black beans. Ideal for the colder season with plenty of vegetable protein from legumes. Perfect as an uncomplicated and quick dish for every day. Simple and easy to make with just a few ingredients.
Briefly sauté carrots and pumpkin cubes. Add onion powder (or fresh onion), garlic (or fresh garlic), turmeric, cayenne pepper, Italian spice mix, tomato paste and stir well once.
1 tbspn Onion powder, 2 tbspn Garlic granules or 2-3 cloves of fresh garlic, 2 tbspn Tomato paste, 250 g Butternut squash, 4 Piece big carrots, 2 tbspn Italian spice blend, ½ Cayenne pepper or dried chillies, 1 tbspn Turmeric, Optional: add 150g of soy cutlets along with 1 cup of vegetable broth for an extra serving of hearty protein.
Add vegetable broth powder and water, black beans, frozen spinach and coconut milk and stir vigorously one more time.
750 ml Vegetable broth, 230 g black beans, 150 g Spinach frozen, 250 ml Coconut milk
Simmer for 15 minutes - 20 minutes over medium heat until the squash is nice and soft.
Tip: add fresh spinach just before the end of the cooking time.
Season with salt and pepper and optionally refine with tamari or soy sauce.
Salt and pepper to taste, 1-2 tbspn Tamari to refine
Divide stew into plates, garnish with (optional) fresh sprouts, vegetable cream and black sesame seeds and serve. enjoy! Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.
Fresh sprouts, Vegetable cream, Black sesame, Wholemeal bread