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Rainbow Chestnut Stew | Veganuary Week 3

Rainbow Chestnut Stew | Veganuary Week 3
Rainbow Chestnut Stew | Veganuary Week 3

Who needs some comfort food ideas?

We have the perfect stew recipe which will nourish your body and feed your soul on these colder nights.

This is our mouth watering rainbow chestnut stew, a brilliant dish to feed the family! It's packed full of beans, greens and vegetables, It's bloomin' delicious and a really healthy vegan and vegetarian friendly meal.

This is a recipe from week 3 of the Veganuary meal plan!


Ingredients
Method

Ingredients

  • 150g butternut squash
  • 2 carrots
  • 2 parsnips
  • 2 cloves of garlic
  • 3 sprigs of thyme
  • 1 tbsp of olive oil + 1 tbsp of olive oil
  • 180g peeled and cooked chestnuts
  • 1 leek
  • 6 tbsp olive oil
  • 1 stick of celery
  • 10g sage leaves
  • 100 ml of sherry or dry white wine
  • A few leaves of sage
  • 1 can butter beans
  • 1 tbsp of tomato puree
  • 50g pearl barley
  • 300ml vegetable stock
  • 400g baby leaf spinach
  • Pinch of chilli flakes

Method

  1. 1.

    You will need...

    Large Saucepan | Chopping Board | Knife | Vegetable Peeler | Preheat oven to 180’C | Baking tray lined with parchment paper

  2. 2.

    Peel and roughly chop the carrots, parsnips and butternut squash in to 2cm chunks | Toss with the olive oil and a pinch of salt and pepper | Add the unpeeled garlic cloves and thyme sprigs and place on a lined baking tray | Place the tray in the oven and roast for 25-30 minutes until the veg is tender

  3. 3.

    While the vegetables are roasting, prepare the other ingredients, finely slice the leek and the celery | Pick and roughly chop the sage | Drain and rinse the butterbeans | Crumble the chestnuts

  4. 4.

    In a large heavy-based pan, warm 1 tbsp olive oil add the leek and celery with a pinch of salt and stir until soft and translucent | Add the sage and butterbeans to the pan, fold them in to the vegetables, take the pan off the heat | Take the tray out of the oven | Discard the thyme sprigs from the roasted root veggies | Carefully squeeze the insides of the garlic cloves out of their skins into the pan | Add the roasted vegetables to the pan and stir for 30 seconds | Add the sherry or white wine and tomato puree to the pan and stir for 2-3 minutes to cook off the alcohol

  5. 5.

    Add the pearl barley and stock to the pan | Bring the mixture to the boil, reduce to a simmer for 15 -20 minutes, adding the crumbled chestnuts 5 minutes before the end | The soup is ready when the barley is cooked, but still with a nutty bite

  6. 6.

    Remove from the heat, season to taste and stir through the baby leaf spinach | Serve half immediately and place the leftovers in a sealed container in the fridge to be reheated and served for lunch the following day (make sure the stew is piping hot when you reheart)