vegan stew recipes

This meatless version of a rustic Provençal stew, made with white beans, is sensual and satisfying. A fresh, crusty French baguette is perfect for soaking up its delicious broth.

Provençal Bean Stew

olive oil

onion (finely chopped)

garlic (minced)

water

carrots

potatoes

dry red wine

beans

diced tomatoes (undrained)

thyme

rosemary (plus more for garnish)

Salt and pepper

Heat the oil in a soup pot. Add the onion and saute until translucent. Add the garlic and sauté over medium heat until both are golden.

Add the water, carrots, potatoes, and wine. Bring to a simmer, then cover and simmer gently for 10 minutes.

Stir in the beans, tomatoes, thyme, and rosemary. Bring to a simmer and cook over medium heat, covered, for 15 to 20 minutes. If needed, add a small amount of water, but the consistency should be fairly thick; not too soupy.

Season with salt and pepper. Allow the stew to stand off the heat for an hour or so if time allows. Heat through as needed before serving. If need be, adjust the consistency once again with a bit of water, and taste again for salt and pepper. Garnish each serving with a sprig of fresh rosemary.

This tasty Country Captain Stew bears a passing resemblance to the classic East Indian mulligatawny Enjoy the unusual combo of potatoes, tofu and tart apples.

Country Captain Stew

onions

green bell pepper

tomatoes (undrained)

apples

curry powder (or more,to taste)

ginger

raisins

cilantro

hot red papper flakes (to taste, optional)

Plain non-dairy yogurt (soy or coconut

If using tofu, cut it crosswise into 1/2-inch-thick slices, and blot between clean tea towels or paper towels. If using seitan, drain and cut into small bite-sized chunks.

Heat half of the oil in a soup pot. Add the tofu or seitan and sautë over medium high heat, stirring frequently, until golden on both sides. Remove to a plate and set aside until needed.

Heat the remaining oil in the soup pot. Add the onion and garlic and sauté over medium heat, stirring occasionally, until the onion is golden, about 10 to 12 minutes.

Add the bell pepper, potatoes, tomatoes, apples, curry powder, ginger, and 3 cups water. Bring to a simmer, then simmer gently, covered, for about 20 minutes, or until the potatoes are done.

Stir in the tofu or seitan, raisins, and half of the cilantro or parsley.

Season with salt and pepper and the optional red pepper flakes. Cook over low heat for 10 to 15 minutes longer.

Stir in the remaining cilantro or parsley. Top each serving with a scoop of vegan yogurt or sour cream, if desired.

Top 2 vegan stew recipes recipes from across the web

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Provençal Bean Stew

Country Captain Stew

Top 2 vegan stew recipes recipes from across the web

The most viewed vegan stew recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Provençal Bean Stew

Country Captain Stew

The most viewed vegan stew recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine