Butternut squash and bean stew: vegan



1 tbsp olive oil
1 onion chopped
1 green pepper chopped into medium size pieces
2 bags of frozen shiitake mushrooms sliced (or any fresh mushrooms)
3 cloves of garlic minced

1/4 c white wine
1 c tomato sauce (i like rao’s)
2 c water
2 bags of frozen butternut squash
2 bay leaves
1 tbsp caraway seeds
1 tsp paprika

1 can of beans drained and rinsed (i like this with black beans)


Sauté onions, peppers and mushrooms* in the olive oil till tender and lightly browned. Add the garlic for just a quick minute then add the white wine to deglaze the pan.

Add the rest of the ingredients except the beans. Bring to a boil then simmer for about 15 minutes until veggies are soft. Take out the bay leaves. Turn off the heat and add the beans, stir and serve. Salt and pepper to taste.

Serves 4: 283 calories per serving, 1132 for whole meal.

Rating: 5 out of 5.

This is a hearty meal for a cool winter evening. It makes a lot of food and is fine served plain, but a side of rice or a cup of pasta would also extend it and add some extra calories.

*When using frozen mushroom I put the mushrooms in the pot first, until they start to water up, then I take that mushroom water and use it in place of the water in the recipe. Of course, if there is not enough mushroom water add water to make two cups later. After you have drained the mushrooms, add a little more oil and the onions and peppers and sauté all.


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