Charquican Vegano (Dairy-Free)

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 cups Butternut squash, peeled and diced
• 2 cups Potatoes, peeled and diced
• 1 cup Green beans, trimmed and chopped
• 1 cup Corn kernels
• 1 cup Peas, fresh or frozen
• 4 cups Vegetable broth
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup Dairy-free cream (optional)

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (about 300°F/150°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, chopped, and the 2 cloves garlic, minced. Cook, stirring often, until the onion is softened and translucent, about 5 minutes.
2. 2Add the 2 cups of butternut squash, peeled and diced, and the 2 cups of potatoes, peeled and diced, to the pot. Stir to coat them with the onion and garlic mixture. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
3. 3Add the 1 cup of green beans, trimmed and chopped, the 1 cup of corn kernels, and the 1 cup of peas (fresh or frozen) to the pot. Stir everything together.
4. 4Pour in the 4 cups of vegetable broth. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the butternut squash and potatoes are fork-tender.
5. 5Uncover the pot. Use a potato masher to gently mash about one-quarter of the vegetables against the side of the pot. This will help thicken the stew. Stir in the 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
6. 6If you are using the 1/4 cup of dairy-free cream, stir it in now until well combined. This will add a creamy richness to the stew.
7. 7Serve the Charquican Vegano hot.

Substitutions

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