All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

North African Squash & Bean Stew

gluten free
wheat free
cheap as chickpeas
freezable
low fat low sugar, diabetic friendly
2 spoon difficulty rating

1 hour

Serves: 6

North African Squash & Bean Stew

This is an absolutely delicious one-pot recipe that has become a big favourite at my house and in everyone else we know who has tried it. See the ingredients list for our suggested variations. It can be thinned down to make a soup or reduced to make a thicker stew. And we've also added a catering version of this recipe as it lends itself to mighty quantities!

It is adapted from Hugh Fearnley-Whittingstall's River Cottage Veg Every Day book - his eco and health call to arms for a more plant-based diet. Please note, his book is not vegan - unlike Viva! he still believes we have the right to eat animal products, albeit free range/organic - and the book uses a fair amount of eggs and dairy, sadly. Nonetheless, a big proportion of the recipes are either inherently vegan or can easily be veganised using alternative products. As the author himself states in the foreword 'vegans will know what to do'!  I know from personal experience that a lot of people who would have shied away from a 'vegetarian' or 'vegan' labelled cookbook have embraced this book because they like his ethos and use it a lot. So it's made a big impression in such quarters. We all get on the bus in different places, after all!

 

Please note, Viva! no longer purchases non-vegan books to sell - we are selling off vegetarian books such as this and will be replacing them with a wealth of titles based on the vibrant world of new vegan cuisine.

Photo courtesy of Sweetwater Organic

Ingredients: 

2 tbsp oil, preferably olive. Or use oil spray if low-fat option desired
2 large onions diced, any colour
2 garlic cloves, crushed or finely chopped
1 celery stalk, finely diced
1 tsp black pepper
1 tsp turmeric powder
½ tsp cinnamon
½ tsp ground ginger
100g red lentils
1 tin chickpeas or butterbeans, drained (keep the liquid – aquafaba – for baking or other vegan ‘eggy’ dishes)
8 strands of saffron
500ml passata (alternatively, blend a tin of tomatoes)
Large handful of parsley, any type, chopped
Large bunch of coriander, chopped
300g squash, butternut or another type. Pumpkin works too as do sweet potatoes
1.2L strong vegan stock
1 bay leaf
50g orzo pasta or other tiny pasta OR a gluten-free equivalent. Alternatively, use white rice as a GF equivalent

Optional:

  • 200g frozen peas – these add colour, taste and extra protein etc
  • We also like chopped peppers or carrots
     

Serving suggestions

  • Vegan yogurt, eg Sojade, Tesco or any other non-sweet type
  • Cashew Cream
  • Flatbread or bulghur or couscous. GF options: brown rice or quinoa or millet

Method: 

1. Heat the oil in a medium-large pan. Sauté the onions until just starting to turn golden.

2. Reduce the heat and add all the spices (EXCEPT the saffron) plus the celery and garlic. Cook gently for another two minutes or so.

3. Add the lentils, chickpeas or butterbeans, the saffron, passata, parsley and half the coriander plus the stock. Cook over a low heat for 15 minutes.

4. Peel and deseed the squash or pumpkin and cut into large cubes. Cover and simmer for about 30 minutes or until the squash is tender. Add the pasta or rice and simmer until cooked. Add more stock/water if it needs it. 

5. Season with salt and pepper if necessary. Serve with the rest of the chopped coriander.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 16 of 16
Vegan Cherry Meringue Pie
El, our amazing pastry chef, loves cherries, pies, meringue and blow torches and this recipe uses all of them! At...See recipe »
Broccoli, Lemon & Mint Risotto
Death to the bland, boring, overcooked, undercooked, crappy, token veg option on the menu: risotto. Seriously, how can this dish...See recipe »
Healthy (& very tasty) Vegan Pancakes
These pancakes are not only healthy but they contain protein and provide a great way to use any leftover cooked...See recipe »
10 Minute Tofish
This tofish recipe is a revelation as it really only takes 10 minutes! Lovely chunky tofu wrapped in seaweed and...See recipe »
Simple Vegan Chocolate Fondants
These fondants are a real crowd pleaser and make the perfect dinner party dessert. To be honest you can eat...See recipe »
Butternut Squash and Tofu Rendang Curry
Our version of the classic Indonesian dish. Normally made with meat, we think it’s even more delicious made from plants...See recipe »
Nine Jewel Korma
A delicious, complex vegetable curry which is cooked in India to bring good luck. It is a simple dish to...See recipe »
Easy Vegan Naan Bread
Easy and authentic... this naan makes for the perfect way to enjoy your favourite curries!See recipe »
Fast & Healthy Cereal Bars
These bars shouldn't really be called healthy as they taste so amazing and indulgent... but they are! Packed full of...See recipe »
Quick & Easy Chana Masala
This chana masala is incredibly rich in flavour, very cheap to make, extremely easy and healthy too! Stock up on...See recipe »
Love Yourself Smoothie (anti-inflammatory)
We don't know where to start with how good this smoothie is for you! Absolutely packed full of vitamins and...See recipe »
Gemista (Greek Stuffed Peppers & Tomatoes)
Gemista is a traditional Greek recipe that’s bursting with fresh flavours and colours. It’s perfectly suited to being meat-free because...See recipe »
Easy Quiche with Broccoli & Sundried Tomatoes
You might think that making a vegan quiche could be a palaver to make. In which case you’d be pleasantly...See recipe »
Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon
This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough...See recipe »
The Ultimate Vegan 'Beef' Wellington
This is Christmas, all wrapped up ... literally! The Christmassy flavours we all love are in this roast “beef” wellington...See recipe »
Baked Cauliflower Steaks
These cauliflower steaks are delicious and great as a main or a side! If you're serving them as a main,...See recipe »