dairy-free gluten-free plant-based vegetarian autumn dinner mains winter one pot

winter bean & mushroom stew

ready in: 35 minutes

servings: 4

by: Ceres Organics

We've got a warm and hearty vegetarian stew that is perfect for a winter weeknight meal. Simply swap out the veggies for anything you have leftover in the fridge or use frozen or canned options.

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ingredients

  • 1 & ½ Tbsp olive oil
  • 450g white button mushrooms
  • 1 medium leek
  • 3 stalks celery
  • 2 medium carrots
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 2 cups baby potatoes
  • 1 Tbsp Ceres Organics Dijon Mustard
  • 1 & ½ Tbsp Ceres Organics Tamari Soy Sauce
  • 2 Tbsp Ceres Organics Corn Starch
  • 3 cups water
  • 1 vegetable stock cube
  • 1 can Ceres Organics Cannellini Beans
  • 1 can Ceres Organics Red Kidney Beans
  • 1 cup soy milk
  • 2 cups baby spinach
  • 1 handful fresh curly parsley
  • 1 lemon

method

  1. Prepare the vegetables - half or quarter the mushrooms (depending on size), slice the leek and dice the potatoes into bite sized cubes.
  2. Heat olive oil on medium to high heat. Add onion and garlic and sauté. Add herbs, salt and pepper, mushrooms, then the potatoes. Cook for 5-10 minutes until the mushrooms have some colour.
  3. Add mustard, tamari and corn starch and stir to coat the veggies.
  4. Add the water and stock cube, then reduce heat and simmer for 10-15 minutes with the lid on.
  5. Whilst the stew is on the heat, drain and rinse the kidney and cannellini beans.
  6. Add kidney beans, cannellini beans, and soy milk then simmer for 5 minutes with the lid off to reduce slightly.
  7. Add the spinach and beans. Stir to wilt, then season with salt and pepper to taste. Garnish with chopped parsley and a lemon wedge to serve. Enjoy!