I found this recipe in “River Cottage Veg Everyday!” by Hugh Fearnley-Whittingstall which is a vegetarian cookbook but with some vegan recipes that are marked as being such, so you can spot them at a glance.
This recipe has a curious mix of ingredients that you might not think go well together – but just wait until you taste it!
What you will need:
2 tbsp olive oil
1 onion, chopped (optional)
2 garlic cloves, finely chopped (optional)
1 tsp sweet paprika
Dash of dried oregano or marjoram, or handful of fresh, chopped
400g tin of cannellini beans, drained and well rinsed
1 litre vegetable stock
1 bay leaf
750g butternut pumpkin, peeled, deseeded and cut into 2cm chunks
200g green beans, cut into 2cm pieces
Can corn kernels
Heat oil in a large saucepan on medium heat. Add onion and garlic (if using) and sauté for approx 10 minutes. Add paprika and oregano/marjoram. Cook for another minute.
Add stock, bay leaf, beans and pumpkin and simmer until the pumpkin is just tender – approx 15 minutes. Add green beans and corn kernels and simmer until all vegetables are tender.
Serve hot. Left overs taste just as good, heated up the next day.