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Great recipe for Orange stew 🧡 / Squash, sweet potato and carrot stew - vegan. Serve with rice/ couscous/ freekeh etc. If you eat tomatoes, adding some passata will help thicken the sauce.

Alright, don’t linger, let’s course of action this orange stew 🧡 / squash, sweet potato and carrot stew - vegan menu with 15 substances which are definitely easy to obtain, and we have to process them at the very least through 6 methods. You should expend a while on this, so the resulting food could be perfect.

Composition of Orange stew 🧡 / Squash, sweet potato and carrot stew - vegan:

1. Need 1.5 tbsp of olive oil
2. Provide 1 for medium-large onion, peeled and chopped
3. Prepare 4 cloves of garlic, peeled and crushed
4. You need 2 sticks celery, chopped
5. Give 1/2 tsp ground cumin
6. You need 1/2 tsp - ground cinnamon
7. You need 1/2 tsp for ground turmeric
8. Get 1 tbsp apple cider vinegar
9. Prepare 500-700 ml vegan stock
10. Require 2-3 cups for chopped vegetables eg squash, carrots, sweet potato
11. Take 1/4 of cup/ handful chopped dried apricots
12. Give for Optional: 1-2 cups cooked white beans or chickpeas; add 5-10 mins before the cavolo nero
13. Provide - Juice of 1/2 lemon + zest
14. Get A few handfuls of cavolo nero or baby kale, torn into pieces
15. Make ready - Salt and pepper

Season to taste with salt and pepper. Either use an immersion blender to puree the soup or let the soup cool a few minutes and carefully transfer the soup in batches to a blender. Add spices and salt and cook one minute more. Add sweet potato, garbanzo beans, raisins, coconut milk and tomatoes to pot and bring to a boil.

Orange stew 🧡 / Squash, sweet potato and carrot stew - vegan steps:

1. Heat the oil in a pan (with a lid for later) on a medium heat. Sauté the onion for about 10mins until translucent.
2. Add the garlic, celery and spices. Sauté for a couple of mins.
3. Add the stock and vinegar. (I added a bit too much stock today; start with 500ml and see how it goes.)
4. Add the vegetables and apricots. Cover and simmer for about 40 mins (until the vegetables are tender).
5. Add the lemon juice. Taste and season. Then add the cavolo nero. Cover. Take the pot off the heat. The greens will steam on top of the stew. After a couple of mins, it’s ready to serve.
6. Serve with your grain of choice/ on its own with some lemon zest grated on top. Enjoy 😋

Butternut Squash and Sweet Potato Stew with beans and spinach, a healthy Fall dish. Warm, comforting and filling, gluten free, vegetarian and vegan friendly, this sweet is so easy to make, and perfect with the whole family. I added diced butternut squash with the potatoes and threw in some kale toward the end. To get a thicker stew, I added three Tablespoons of cornstarch and water. I served the stew with a side of steamed string beans and a green salad with olive oil and rice vinegar dressing, which paired nicely with the thick stew.

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