Vegan Argentinan Locro

Step 1: Get spices all measured out.

Step 2: Heat the olive oil in a large stock pan over medium-high heat.

Step 3: Cut the mushrooms into strips then fry off until all liquid is gone, about 8 minutes.

Step 4: Add onion, red pepper, and the white parts of the spring onions and leeks.

Step 5: Cook until the onions are translucent, about 5 minutes.

Step 6: Add the spices, seasoning to taste and cook for 1 minute.

Step 7: Add the tomato paste and cook for a further 1 minute.

Step 8: Add the hominy and stock.

Step 9: Mix well to combine everything.

Step 10: Bring to a boil then reduce the heat to a gentle simmer.

Step 11: Simmer for 30 minutes.

Step 12: Add the sweet corn, potato and butternut squash. You might need to add more water to cover everything.

Step 13: Cook for 30 minutes.

Step 14: Stir well to break apart some of the squash and potatoes to make the stew thicker.

Step 15: Last 5 minutes add butter beans

Step 16: Add the spring onions and mix well.

Step 17: Serve the stew in a bowl with the sauce drizzled on top.

Step 18: Quiquirimichi sauce:

Step 19: Heat the oil in a pan over low heat.

Step 20: Add the spring onions and cook gently for 1 minute.

Step 21: Add the paprika, chili, salt and vinegar stir to combine everything and cook for a further 30 seconds.

Step 22: Turn off the heat then mix in the water.