Black Bean Butternut Squash Stew

– 1 tablespoon coconut oil – 1 medium onion, chopped – 1/2 medium red bell pepper, diced – 3 cloves garlic, minced – 2 green onions, chopped – 2 cups butternut squash, peeled, and cut into 1/2 inch cubes – 1 (15-ounce) can black beans, drained and rinsed – 1/2 teaspoon Italian seasoning – 2 sprigs thyme


– 1 cup coconut milk – 1 cup vegetable broth – 1 vegan bouillon, (I used Edward & Son’s Not-Chick’n Bouillon Cubes) – 1 cup tender collard greens, or kale or spinach, chopped (optional) – 1/4 teaspoon Cayenne pepper – Pinch of allspice, (optional)

1. Heat oil in a large pot over medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 3 minutes. Stir in garlic and spring onion and cook for 1 minute.


2. Add butternut squash, black beans, Italian Seasoning, thyme and stir to coat. Stir in coconut milk, vegetable broth. bouillon cube, allspice, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes.

3. Stir in leafy greens and cook for about 4 minutes, delicious served with brown rice and avocado.

Healthier Steps: 125 Gluten-Free Vegan Recipes

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