Vegan Bean Stew

This Vegan Bean Stew is hearty, flavorful, and packed with plant-based goodness. The combination of earthy mushrooms, smoky paprika, and a homemade roasted pepper sauce makes it both comforting and vibrant. Serve it with a slice of sourdough bread for the ultimate cozy meal.

Ingredients:

For the Stew:

• 2 tablespoons olive oil
• 2 onions, chopped
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 tablespoon paprika
• 1 tablespoon ground coriander
• 1/2 teaspoon chili powder (optional, for spice)
• 300g homemade roasted pepper sauce (recipe below)
• 300ml vegetable stock
• 4 cups cooked black-eyed beans
• 1 tablespoon coconut milk (optional, for creaminess)

For the Roasted Pepper Sauce:

• 4 red peppers
• 1 whole garlic bulb
• Salt and pepper, to taste

Instructions:

1. Prepare the Roasted Pepper Sauce:
   • Preheat the oven to 200°C (400°F).
   • Place the red peppers and whole garlic bulb (unpeeled) on a baking tray. Season with salt and pepper.
   • Roast for 30 minutes, flipping the peppers halfway through.
   • Once cooled, remove the skins from the peppers and squeeze the roasted garlic out of its skin. Blend together until smooth. Set aside.
2. Sauté the Vegetables:
   • In a large pot, heat 2 tablespoons of olive oil over medium heat.
   • Add the onions and sauté until translucent, about 5 minutes.
   • Stir in the mushrooms and garlic, cooking for an additional 3-4 minutes.
3. Add the Spices and Sauce:
   • Mix in the paprika, ground coriander, and chili powder (if using). Stir until fragrant.
   • Pour in the roasted pepper sauce and cook for another 2 minutes to let the flavors meld.
4. Simmer the Stew:
   • Add the vegetable stock and black-eyed beans. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes.
   • If the stew is too thick, add more stock to reach your desired consistency.
5. Finish and Serve:
   • Just before serving, stir in 1 tablespoon of coconut milk for a creamy finish (optional).
   • Ladle the stew into bowls and serve with slices of sourdough bread.

Health Benefits

This Vegan Bean Stew is as nutritious as it is delicious:

• Black-Eyed Beans: Rich in protein and fiber, they support digestion and provide long-lasting energy.
• Mushrooms: A great source of antioxidants and B vitamins, promoting overall health.
• Homemade Roasted Pepper Sauce: Packed with vitamin C and natural sweetness, it enhances the stew’s flavor while boosting immunity.

Personal Tip

For an extra layer of flavor, lightly toast the sourdough bread before serving. This stew also freezes well, making it a great option for meal prep. Enjoy a bowl of this hearty goodness on a chilly evening—it’s like a warm hug in a bowl! 🌱🍲

 Vegan Bean Stew

This Vegan Bean Stew is hearty, flavorful, and packed with plant-based goodness. The combination of earthy mushrooms, smoky paprika, and a homemade roasted pepper sauce makes it both comforting and vibrant. Serve it with a slice of sourdough bread for the ultimate cozy meal.

Ingredients:

For the Stew:

• 2 tablespoons olive oil
• 2 onions, chopped
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 tablespoon paprika
• 1 tablespoon ground coriander
• 1/2 teaspoon chili powder (optional, for spice)
• 300g homemade roasted pepper sauce (recipe below)
• 300ml vegetable stock
• 4 cups cooked black-eyed beans
• 1 tablespoon coconut milk (optional, for creaminess)

For the Roasted Pepper Sauce:

• 4 red peppers
• 1 whole garlic bulb
• Salt and pepper, to taste

Instructions:

1. Prepare the Roasted Pepper Sauce:
   • Preheat the oven to 200°C (400°F).
   • Place the red peppers and whole garlic bulb (unpeeled) on a baking tray. Season with salt and pepper.
   • Roast for 30 minutes, flipping the peppers halfway through.
   • Once cooled, remove the skins from the peppers and squeeze the roasted garlic out of its skin. Blend together until smooth. Set aside.
2. Sauté the Vegetables:
   • In a large pot, heat 2 tablespoons of olive oil over medium heat.
   • Add the onions and sauté until translucent, about 5 minutes.
   • Stir in the mushrooms and garlic, cooking for an additional 3-4 minutes.
3. Add the Spices and Sauce:
   • Mix in the paprika, ground coriander, and chili powder (if using). Stir until fragrant.
   • Pour in the roasted pepper sauce and cook for another 2 minutes to let the flavors meld.
4. Simmer the Stew:
   • Add the vegetable stock and black-eyed beans. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes.
   • If the stew is too thick, add more stock to reach your desired consistency.
5. Finish and Serve:
   • Just before serving, stir in 1 tablespoon of coconut milk for a creamy finish (optional).
   • Ladle the stew into bowls and serve with slices of sourdough bread.

Health Benefits

This Vegan Bean Stew is as nutritious as it is delicious:

• Black-Eyed Beans: Rich in protein and fiber, they support digestion and provide long-lasting energy.
• Mushrooms: A great source of antioxidants and B vitamins, promoting overall health.
• Homemade Roasted Pepper Sauce: Packed with vitamin C and natural sweetness, it enhances the stew’s flavor while boosting immunity.

Personal Tip

For an extra layer of flavor, lightly toast the sourdough bread before serving. This stew also freezes well, making it a great option for meal prep. Enjoy a bowl of this hearty goodness on a chilly evening—it’s like a warm hug in a bowl! 🌱🍲