Vegan squash stew

• rapeseed oil↗2 tbsp tbsp
• chestnut mushrooms↗320g large g

  quartered

• bay leaves↗2
• rosemary↗2 tbsp fresh tbsp
• red onions↗4

  quartered

• garlic cloves↗4

  thinly sliced

• butternut squash↗320g prepared g
• vegetable stock↗600ml ml

  made with 1 tbsp bouillon powder

• chickpeas↗2 x 400g cans cans

  drained

• smoked paprika↗1 tbsp tbsp
• tomato purée↗4 tbsp tbsp
• broccoli and peas

  to serve

• swede↗700g g

  peeled and cut into chunks

• potatoes↗850g g

  cut into chunks

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick pan over a medium heat and fry the mushrooms, bay and rosemary for about 5 mins. Tip in the onions and garlic, and cook for a few minutes more until softened.

2. 2

   Add the butternut squash, stock, chickpeas, smoked paprika and tomato purée. Cover and simmer for 40 minutes until the liquid has reduced to a thick gravy.

3. 3

   About 25 mins before the end of cooking time, make the mash. Bring a large pan of water to the boil and cook the swede for 5 mins, then add the potatoes and boil for 15-20 mins until tender. Drain and mash with plenty of black pepper.

4. 4

   Serve half the stew and mash now, then chill the rest to reheat and eat another day. Will keep chilled for up to three days. Reheat the stew in a pan until piping hot. The mash can be reheated in the microwave. Serve with broccoli and peas, if you like.