Description
A hearty and comforting vegan stew featuring tender white beans, sautéed cremini mushrooms, and nutrient-rich kale simmered in a flavorful vegetable broth with herbs and spices. Perfect as a satisfying main course for a wholesome plant-based meal.
Ingredients
Scale
Vegetables & Herbs
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 16 ounces cremini mushrooms, sliced
- 2 cups chopped kale
- 2 tablespoons chopped fresh parsley, for garnish
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cans white beans, drained and rinsed
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Mushrooms: Add the sliced cremini mushrooms to the pot and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add Spices and Tomato Paste: Stir in the dried thyme, dried rosemary, smoked paprika, salt, black pepper, and tomato paste. Cook for 1 minute while stirring to enhance and deepen the flavors.
- Simmer Stew: Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat.
- Add Beans and Simmer: Add the drained and rinsed white beans to the pot and let the stew simmer uncovered for 15 minutes to allow flavors to meld and beans to heat through.
- Add Kale and Soy Sauce: Stir in the chopped kale and soy sauce, cooking for another 5 minutes until the kale is wilted and tender.
- Finish and Garnish: Remove the pot from heat and stir in the lemon juice for brightness. Garnish each serving with freshly chopped parsley before serving.
Notes
- Cannellini or great northern beans are best suited for this stew due to their creamy texture.
- For a thicker stew, mash some of the beans with the back of a spoon before serving to add body.
- Adjust salt and soy sauce levels to taste, especially if using low-sodium broth.
- This stew can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
