Hearty vegan bean stew

"The most comforting and fulfilling vegan winter stew that is packed full of nutritious and delicious ingredients"
-- @cecilevadas
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. 


Prep time 10mins
Cook time 20mins
Serves or Makes: 4


  • 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


  • 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.

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