There is nothing more comforting than a delicious stew, and with the addition of pumpkin, it’s perfect for fall.

prep time 20-30 mins total time 2 hours serves 4-6


  • 1 onion

  • 2 garlic cloves

  • 2 carrots

  • 400-500g mushrooms

  • 3 potatoes 

  • 1 small pumpkin/squash  

  • 2 tsp paprika

  • 1 tsp cumin

  • 5 bay leaves 

  • Thyme (if not, mixed herbs)

  • 2 tbsp plain flour 

  • 2 tbsp tomato puree

  • 2 veg stock cubes 

  • 2 tbsp vegan Worcester sauce (I used Biona)

  • 400ml tin chopped tomatoes 

  • 500ml veg stock 

  • Salt and pepper

  • Bread





  1. Preheat oven to 160°C.

  2. Peel and chop all of the vegetables, ready to cook.

  3. Add the onion and garlic to a large oven-proof pan over medium heat with a dash of oil. Fry until softened.

  4. Add in the paprika, cumin, bay leaves and thyme, stirring through with a splash of water.

  5. Add in the carrots and mushrooms, mixing with the spices and onions. Fry until the mushrooms have reduced.

  6. Next, add the pumpkin, potatoes, flour, puree, stock cubes and Worcester sauce, mixing together with all of the veg.

  7. Pour in the chopped tomatoes and stock and bring to a boil.

  8. Once boiling, reduce, turn off the heat, put the lid on and place in the oven.

  9. Stew for 1 hour-1 1/2 hours, checking in between and adding water if needed. You may need to remove the lid half way through for the liquid to thicken, all depending on your oven.

  10. When the stew is ready and at desired thickness, season with salt and pepper (and more thyme if you like), and serve with a side of chunky bread.


  • Add in whatever vegetables you enjoy, or have in your fridge. This stew is easily adaptable!

  • Add in more water if it needs it, the thickness of the stew is up to you.

  • This tastes even better the next day, so store the leftovers in an air-tight container in your fridge, and re-heat the following day.