Sage Pumpkin Pottage with burst broad and kidney beans, potatoes, celery, carrots, lemon grass, and citrus lime.
Bite into indulgent stew. And, tuck in.
This hearty and nourishing vegan stew that will shatter any preconceptions you may have about plant-based cuisine.
When to Make This Recipe:
Make this:
- When you’re hosting friends on a chilly day after a brisk walk in the park
- When you’re cosying up by the fireplace and craving a warm, satisfying meal, this pottage is the perfect solution
- When you fancy a complete meal in a bowl, guaranteed to satisfy even the heartiest of appetites
Inspiration Behind the Recipe:
I was inspired to create this Pottage during the Halloween season, when I found myself craving a comforting, filling dish to enjoy with some crusty bread and olive oil. The combination of pumpkin, beans, potatoes, and a medley of aromatic vegetables results in a savoury, nourishing stew that’s bursting with flavour.
This Sage Pumpkin Pottage is not only vegan, but it’s also a true delight for the senses. The earthy, fragrant sage complements the sweetness of the pumpkin, while the blend of broad and kidney beans, potatoes, celery, carrots, lemongrass, and lime creates a harmonious and satisfying dish.
Recipe Highlights:
- Vegan and perfect for a hearty, nourishing meal
- Comforting stew made with pumpkin, broad and kidney beans, potatoes, celery, carrots, lemongrass, and lime
- Earthy, fragrant sage complements the sweetness of the pumpkin for a harmonious blend of flavours
- Ideal for hosting friends on a chilly day, cosying up by the fireplace, or enjoying a complete meal in a bowl
What equipment to use:
For this recipe, I suggest:
Pressure cooker
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 400g potatoes, roughly chopped
- 500g pumkin, roughly chopped
- 1.5 litres filtered water
- 1 stick of lemon grass
- 1 stick of celery, cut in two
- 2 carrots, sliced in rough chunks
- 1 lime, topped and tailed and sliced in three, leave skin on
- ½ bunch of sage, take the leaves off the stem
- 400g tin of kidney beans
- 400g tin of broad beans
Instructions
1. In a large saucepan, add the potatoes and pumpkin to the water and vegetable stock. Bring to the boil.
2. Add the celery, lemon grass, carrots, lime and sage. Reduce heat and simmer over a low heat for about an hour.
3. Add the beans and cook for a further 15 minutes.
Top tip – I do not particularly like beans in this dish to go mushy or overwhelm the taste of the vegetables, so that is why I prefer to add these towards the end.
4. Season too taste, take out the celery, lime and lemon grass and serve with chunks of grainy bread.
