Hearty Vegan Bean Stew

Are you cold? Then you need this.

It really is that simple.

This recipe comes from no place other than necessity. I was cold, needed something simple and there wasn’t much in the cupboard. So I created this recipe. Told you… out of necessity.

You really don’t need anything apart from a tin of beans (you can adapt the type to what you have), stock, some dried ingredients and bread. Mix and match as you wish to make it easier but I do have to say, the combination I have used is beyond delicious and satisfying.

If you want to add something extra, add vegan or meat sausages that you pre pan fry and then slice. This will add an extra protein element but totally not necessary at all. And Vegan sausages are totally ok too to add.

To Store?

This is a great #mealprep dish but store it in the right way is key. Pour the contents into a container (glass is best) but allow the stew to cool completely before placing a lid on and in the fridge. This means you won’t get the residue from the condensation and then extra liquid. Also great to freeze but again allow to cool completely before doing so.

Hearty Vegan Vean Stew

Serves 2

Ingredients

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 2 garlic cloves, peeled and diced

  • 400 grams white cannelloni beans

  • 1 small eggplant, sliced and cut in quarters

  • 2 bay leaves

  • 2 cups unsalted vegetable stock

  • 1/2 cup dried mushrooms

  • 1/2 cup boiling water

  • 1 tbsp vegan butter

  • 2 tsp smokey bbq seasoning or 2 tbsp vegan smoked bbq sauce

  • Salt and pepper

  • 3-4 slices sourdough bread



Method 

In a small bowl, soak the dried mushrooms with the boiling water, allowing to sit for at least 5 minutes. 

In a large pot, cook the onions with the olive oil until transplant (3-4 minutes). Add the garlic, drained beans and eggplant, mixing to coat in the oil. Add the stock, bay leaf, the mushrooms and the seeped liquid plus the bbq season of choice. Season with salt and pepper, mix well and cook on low for 20 minutes or until thick and bubbling. 

Add the vegan butter and season to taste. 

Leave the bread as bread if fresh or fry in 2 tablespoons of olive oil for 2-3 minutes of both sides or util crispy and golden brown. 

Serve stew into bowls with bread/toast. Sprinkle with fresh parsley and chilli flakes to finish. 

Cecile Vadas