leftovers plant based stew that’s super quick and tasty!

Got some bits in the fridge to use up? This quick vegan recipe is adaptable to use whatever left overs you have languishing in your fridge.

This recipe is really adaptable to whatever you need to use up. Firm vegetables work best so that that they don’t go too mushy if you have some extra time to let the flavours develop. I am not a great cook by any stretch of the imagination, but this is really tasty, simple to make and nutritious. It also freezes well, so I often make a big batch and stock up the freezer. All the ingredients are organic if possible, and this was all plastic free packaging which is an added bonus.


  • 1 red onion
  • 2 cloves of garlic
  • half a butternut squash- chopped into small bite size cubes
  • 1 red pepper- chopped into small strips
  • handful cherry tomatoes- halved
  • 5 stalks of asparagus – chopped into short strips
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • olive oil
  • 1 x carton of passata or chopped tomatoes
  • 1 x carton of chick peas
  • 1 x organic vegetable stock cube to make 500ml stock
  • salt and pepper to taste


  1. heat a large deep pan with and add a good glug of olive oil. Heat up to a medium temperature and add the onion and garlic, fry together for about 5 minutes until they start to soften. Add in half of the cumin, paprika and cayenne pepper and mix together.
  2. Add in the butternut squash and mix thoroughly fully coating the squash in flavour. Turn the heat down slightly and keep the squash moving in the pan for about 10 minutes until it starts to soften. If it starts to stick add a little of the stock.
  3. Once the squash has started to soften add in the other vegetables and the tin of tomatoes. Mix together well then add in the remaining spices and salt and pepper to taste.
  4. Slowly add the stock into the mixture and then leave to simmer for about 25 minutes.


Serve up with either some couscous, rice or some fresh warm crunchy bread. The chickpeas make it quite filling anyway, but I love carbs so usually have something with it too!

If you liked this recipe check out my eats section for some more eco and healthy treats!

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