Pumpkin and bean pan with mashed potatoes

Ingredients for 2 servings:

• ½ pumpkin(s) (butternut squash), peeled and cut into small cubes
• 1 onion(s), diced
• 1 handful of green beans, cut into bite-sized pieces
• 6 mushrooms, brown, sliced
• 10 m.-sized potatoes, peeled and cut into cubes
• 1 shot of white wine, if you don’t want that, use water
• ½ pack of cream (soy or oat cream)
• Oil for the pan
• some soy milk (soy drink) or oat milk for the puree
• some margarine for the puree
• 1 shot of vegetable stock
• salt and pepper
• nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian, quick and very tasty

Put the potatoes on the stovetop and cook until they are thoroughly cooked. This means that if the potatoes fall apart when you pierce them, they are cooked to perfection. Since this takes time, place the pan with oil on the stovetop. When the oil is hot, add the onions, squash, and green beans. Sauté everything briefly, then cover and simmer. Reduce the heat to half. After about 5 minutes, add the mushrooms and a little vegetable stock. Sauté again, add the wine or water, and put the lid back on. Then check on the potatoes. When the potatoes are cooked, drain them, leaving some of the potato stock in the pot. Add a little soy or oat milk (amount depending on the desired consistency) and mash the whole thing with a potato masher. Stir in a piece of margarine and season with salt and nutmeg until it tastes heavenly. Add the soy or oat cream to the vegetables and mushrooms and season with salt, pepper, and nutmeg.