Vegan golden veg and bean stew

Author: HFG staff

Photographer: HFG staff

This healthy recipe for golden veg and bean stew makes for a great weeknight meal.

Serves: 6

Time to make: 1 hr

Hands-on time: 20 mins

Ingredients

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3 tablespoons olive oil
1 large onion, finely chopped
2 leeks, sliced
2 cloves garlic, chopped
2 celery sticks, sliced
150g small carrots
1 medium swede, peeled and cut into chunks
2 parsnips, cut into chunks
350g pumpkin or butternut squash flesh, cut into 2.5cm chunks
2 tablespoons sun-dried tomato paste
4 cups reduced-salt vegetable stock
2 x 400g tins borlotti beans, drained

Instructions

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1 Heat the oil in a large flameproof casserole. Add the onion, leeks and garlic and cook for 5 min or until softened. Add the remaining veg and potatoes and cook for 8–10 min, stirring occasionally.

2 Add the tomato paste, stock and beans and season with black pepper. Bring to the boil, then reduce the heat and simmer for 20–25 min until the veg are tender.

Nutrition Info (per serve)

Calories 261 cal

Kilojoules 1092 kJ

Protein 10.2 g

Total fat 9.9 g

Saturated fat 1.7 g

Carbohydrates 34.6 g

Sugar 14.5 g

Dietary fibre 14.4 g

Sodium 591 mg

Calcium 115 mg

Iron 1.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.