Vegan Bean Stew
This hearty vegan bean stew is perfect for a cozy night in. Packed with protein-rich beans and a medley of vegetables, it's a nutritious and filling meal.
If you're searching for a comforting and nutritious meal, look no further than this delicious vegan bean stew.
Made with wholesome ingredients, this stew is not only satisfying but also incredibly easy to prepare.
Whether you're a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe from vegancooking.recipes will warm you from the inside out.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to use any combination of beans you have on hand. You can substitute fresh vegetables for frozen if desired, and add any other vegetables like bell peppers or zucchini for added nutrition.
Tips & Notes
- •Use low-sodium vegetable broth to control the saltiness of the stew.
- •For added flavor, consider adding a splash of lemon juice just before serving.
Recipe Variations
- •Add quinoa or brown rice for a heartier meal.
- •Incorporate different spices like chili powder for a spicier kick.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium heat or in the microwave until warmed through.
Frequently Asked Questions
Can I make this bean stew in a slow cooker?
Yes, you can sauté the vegetables in a skillet first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Can I freeze leftovers?
Absolutely! This stew freezes well. Just let it cool completely before transferring it to an airtight container. It can be frozen for up to 3 months.
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Vegan Bean Stew
This hearty vegan bean stew is perfect for a cozy night in. Packed with protein-rich beans and a medley of vegetables, it's a nutritious and filling meal.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
- 2
Add the minced garlic to the pot and sauté for an additional 1-2 minutes, until fragrant.
- 3
Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir to combine.
- 4
Add the kidney beans, black beans, and chickpeas to the pot. Stir well.
- 5
Add the bay leaves, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
- 6
Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally.
- 7
After 30 minutes, taste the stew and adjust the seasoning if necessary. Remove and discard the bay leaves.
- 8
Serve hot, garnished with fresh chopped parsley.
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