VEGAN SQUASH STEW - 1 POT
I LOVE summer squash, do you? My 1 pot vegan squash stew is a hearty but light plant based meal that is comfort food at its healthiest.
Summer is the time to lighten up our meals and eat more plant based foods.
This is such a versatile dish, you can really throw in just just about any vegetable you have on hand and it will turn out well. Squash goes great with zucchini and peppers, so I used those here as the flavors really compliment each other.
OIL-FREE OPTION:
If you're oil free, this can be made by just omitting the olive oil. It won't be as silky or flavorful as the olive oil version, but will still taste good. If you try this, just add a little water instead of olive oil to the pan when sautéing the onions.
Ingredients
Scale1x2x3x
3 yellow squash, sliced
1 zucchini, sliced
1 medium onion, chopped
optional: 1 red bell pepper (or any color bell pepper), chopped
½ cup water
3-4 tbsp olive oil
salt and pepper to taste
Instructions
In medium sized pot, heat olive oil on medium/high heat and add chopped onion and cook until translucent.
Add all veggies and water.
Add salt and pepper. Start with ½ tsp salt and ¼ tsp pepper. You can add more as needed later.
Lower heat to low/medium and cover until veggies have cooked down.
Using a large fork or a wooden spoon, smash to break up the pieces. You want a chunky dip consistency. Be careful not to over smash it, though. You don't want it to be completely blended.
Taste and adjust seasoning as needed.
Enjoy with crunchy pita!