"The most comforting and fulfilling vegan winter stew that is packed full of nutritious and delicious ingredients"
Hearty vegan bean stew
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A Note from Feedfeed
Vegan comfort food at its best. This stew will surely fill you up but it's healthy, so eat two bowls without the guilt. Great to make a big pot for leftovers. Packed with eggplant, mushrooms, and beans - serve with toasted buttered bread.
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- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1/2 cup boiling water
- 1/2 dried mushrooms
- 2 tablespoons olive oil
- 1 onion, diced
- 400 grams cannelloni beans, drained and rinsed
- 1 eggplant, cut into quarters
- 2 dried bay leaves
- 2 cups vegetable stock
- 2 tablespoons vegan unsalted butter
- Kosher salt, to taste
- 2 tablespoons season salt (such as McCormick’s)
- 4 slices sourdough bread, toasted, for serving
- Fresh parsley, for garnish
- Chili flakes, for garnish
Method
Step 1
In a small bowl, soak dried mushrooms with boiling water, allowing to sit for 5 minutes.
Step 2
In a large pot, heat olive oil and sauté onions until translucent, 3-4 minutes. Stir in garlic, beans, and eggplant.
Step 3
Add stock, bay leaf, mushrooms with their liquid, and seasoning. Season with salt and pepper, mix well and cook on low for 20 minutes or until thick and bubbling.
Step 4
Add vegan butter and season to taste. Serve in bowls with bread. Sprinkle with fresh parsley and chili flakes to finish.