Vegan Beans and Potato Stew
Today we’re whipping up a nourishing and comforting Vegan beans and Potato Stew. We call this a one-pot wonder of coziness. Bursting with wholesome ingredients, this hearty stew will warm you up on chilly evenings and might even get the unanimous approval of the entire family. From its velvety coconut milk base to the earthy goodness of russet potatoes and cannellini beans, every spoonful feels like you’re covering yourself with the coziest blanket on a chilly night. The vegan beans and potato stew is part of our one-pot recipe collection; which also features our Mushroom Coconut Rice recipe and vegan chili pasta. For now, let’s uncover how to whip up this delectable stew together!
Jump to RecipeIngredients:
Russet Potatoes: These starchy tubers are the backbone of our stew, offering a hearty texture and satisfying bite. Additionally because they are diced into bite-sized chunks, not only do they form a canvas to soak up all the flavors of the stew, but they also provide a comforting element.
Sweet Onion, Garlic and Ginger: Finely chopped sweet onion, minced garlic and grated ginger form the aromatic base of our stew, infusing it with layers of savory flavor that deepen as they cook.
Olive Oil: A couple of tablespoons of olive oil provide the healthy fat base for our stew, adding richness and depth to every spoonful.
Celery, Carrots and Mushrooms: Diced carrots and sliced button mushrooms contribute to the stew’s heartiness and texture. Carrots lend a touch of sweetness, while mushrooms offer an earthy umami flavor.
Coconut Milk and Vegetable Broth: For creaminess and depth of flavor, we’re using a combination of coconut milk and vegetable broth. On the one hand, the coconut milk adds a luscious creaminess without any dairy. On the other hand, the vegetable broth infuses the plant-based stew with savory goodness.
Cannellini Beans: Drained and rinsed cannellini beans provide protein and creaminess to our potato stew. This helps make it a satisfying and filling meal.
Tomato Paste and Spices: Tomato paste adds richness and depth. Additionally, a combination of paprika, onion powder, salt, and pepper enhances the savory notes of the vegan potato stew.
Bouquet Garni: A bundle of fresh thyme, rosemary, oregano, and sage tied together with kitchen twine. This potent combination infuses the potato stew with aromatic herbal flavors that complement the other ingredients beautifully.
Green Onions: Thinly sliced green onions make for a fresh and vibrant garnish, adding a pop of color and freshness to the finished dish.
Instructions for the Vegan Beans and Potato Stew:
Heat olive oil in a large pot or dutch oven over medium heat.
Then, add diced onion minced garlic, and grated ginger, sautéing until fragrant and translucent.
Stir in diced carrots, celery and sliced mushrooms, cooking until they begin to soften and caramelize slightly.
Stir in tomato paste and add a cup of broth or water to make it easier to distribute the tomato paste.
Add diced potatoes to the pot, along with drained and rinsed cannellini beans.
Pour in coconut milk and water (or vegetable broth), ensuring that the potatoes are submerged.
Season with salt, pepper, onion powder and paprika and onion powder, stirring to coat the vegetables evenly.
Make a bouquet garni, bundling your rosemary, thyme, oregano and sage together. Gently nestle the herbs bundle into the stew.
First, bring the stew to a gentle simmer. Afterward, cover and let it cook for about 20-25 minutes, or until the potatoes are fork-tender and the flavors have melded together.
Lastly once cooked, remove the bouquet garni from the pot and discard. Taste and adjust seasoning if needed.
Serve the vegan beans and potato stew hot. Optionally, garnish it with freshly sliced green onions for a pop of color and freshness.
Watch the Detailed Recipe Video on YouTube
One-Pot Beans and Potato Stew
Ingredients
- 475 g russet potatoes
- 1 sweet onion
- 4 cloves of garlic
- 3 tbs olive oil
- 1 carrot large
- 1/2 stalk celery
- 4 button mushrooms
- 1 cup coconut milk
- 1 can cannellini beans
- 1 tsp paprika
- 1 tsp onion powder
- 2 tbsp tomato paste
- 1 sprig thyme
- 1 sprig rosemary
- 1 sprig oregano
- 1 sprig sage
- 4 stems green onions
- Salt and pepper to taste.
Instructions
- Drizzle olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sautéing until fragrant and translucent.
- Stir in diced carrots, celery and sliced mushrooms, cooking until they begin to soften and caramelize slightly.
- Stir in tomato paste for added depth of flavor and add a cup of broth or water to make it easier to distribute the tomato paste.
- Add diced potatoes to the pot, along with drained and rinsed cannellini beans
- Pour in coconut milk and water (or vegetable broth), ensuring that the potatoes are submerged.
- Season with salt, pepper, onion powder and paprika and onion powder, stirring to coat the vegetables evenly.
- Make a bouquet garni, bundling your rosemary, thyme, oregano and sage together. Gently nestle the herbs bundle into the stew.
- Bring the stew to a gentle simmer. Cover and let it cook for about 20-25 minutes, or until the potatoes are fork-tender and the flavors have melded together.
- Once cooked, remove the bouquet garni from the pot and discard. Taste and adjust seasoning if needed.
- Serve the creamy vegan potato stew hot, garnished with freshly sliced green onions for a pop of color and freshness.
