Vegan Cannellini Bean Stew Recipe
This hearty Vegan Cannellini Bean Stew is filled with tender vegetables, creamy beans, and warming spices for a wholesome and satisfying meal that is perfect on cooler days.
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Ingredients
1 can Cannellini Beans
2 Onions meduim – cut into rings
2 Carrots meduim – diced
2 Potatoes meduim – diced
1 tbsp Margarine
Salt & Pepper to Taste
1/2 Yellow Pepper diced
1/2 cup Peas
1 tbsp Tomato Paste
1 cup Vegetable Stock
1 tsp Mixed Spice
Instructions
- Stew: Melt 1 tbsp margarine in a large saucepan over medium heat.
- Add 2 medium onions cut into rings and fry until soft.
- Stir in 1/2 diced yellow pepper, then add 2 diced medium carrots and 2 diced medium potatoes.
- Add 1 cup vegetable stock, 1 tbsp tomato paste, 1 tsp mixed spice, and salt and pepper to taste. Stir well.
- Simmer until the vegetables are tender.
- Stir in 1 can drained cannellini beans and 1/2 cup peas, heating through gently.
- Transfer to a serving dish and sprinkle with fresh parsley before serving.
Hints & Tips
- Use fresh beans if you can – If you have time, cook dried cannellini beans for a creamier texture and deeper flavour.
- Add greens – Stir in a handful of spinach or kale just before serving for extra colour and nutrients.
- Boost flavour – Add a splash of lemon juice or a sprinkle of smoked paprika for an extra flavour lift.
- Serve with bread – Crusty bread or garlic toast is perfect for soaking up the delicious broth.
- Make ahead – This stew tastes even better the next day after the flavours have melded together.
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