Slow herby squash and beans - vegan
Slow herby squash and beans - vegan

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, slow herby squash and beans - vegan. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

This flavorful vegan Butternut Squash Chili recipe features tender winter squash, protein rich black beans and warm spices! These vegan recipes are proof that eating without meat or dairy can be just as exciting. Who says vegan has to be boring and bland?

Slow herby squash and beans - vegan is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Slow herby squash and beans - vegan is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have slow herby squash and beans - vegan using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Slow herby squash and beans - vegan:
  1. Take Use a pan that can be used on the stove top and in the oven and that has a lid
  2. Prepare 2 tbsp olive oil
  3. Take 1 onion squash, halved… then scoop the seeds out and cut into wedges (around 2cm thick) - delicata squash also works; butternut probably will too
  4. Make ready 2 onions, cut into wedges
  5. Prepare Black pepper
  6. Prepare 750 ml stock
  7. Prepare A few sprigs of fresh rosemary and/ or thyme and/or sage
  8. Prepare 1 (400 g) can of cannellini or butter beans, drained and rinsed
  9. Get 1 bunch cavolo nero - shredded into smaller pieces
  10. Make ready Optional: another bunch of cavolo nero, steamed for a couple of minutes to serve

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Instructions to make Slow herby squash and beans - vegan:
  1. Heat the oil in the pan. Add the squash. Fry for about 5 mins on each side so it’s starting to caramelise. Take the squash out and set to one side.
  2. Add the onions to the pan. (It probably doesn’t need more oil.) Cook for about 10 mins until the onions soften.
  3. When the onions are softened, add the herbs and a few grinds of pepper. Then add the stock and the squash. Bring to the boil and then turn the heat down, put the lid on and simmer for 20 mins.
  4. Preheat the oven at 200C.
  5. Add the beans to the pot and put the lid back on. Then put the pot in the oven and cook for 45 mins.
  6. After 45 mins, add the cavolo nero to the pan. Leave the lid off and put back in the oven for 10-15mins.
  7. Serve on the extra cavolo nero if you’re using. Enjoy 😋

See more ideas about Recipes, Vegan beans, Vegetarian recipes. Black bean with sweet butternut squash and collard greens make this healthy stew so hearty and comforting! These vegan enchiladas are the best! Stuffed with butternut squash and black beans, topped with tomato sauce and the cheesiest vegan cheese sauce! Up until a few years ago I thought enchiladas were some sort of noodle thing.

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