By Jacquelyn Werner
Vegan bean stew
Ingredients
- 1 x 440g can of 4 bean mix
- 1 x 440g can of Cannellini beans
- 1 x 440g can of diced tomatoes
- 2 cups vegetable stock
- 2 tblsp pizza sauce/tomato paste
- 1 diced onion
- 2 tblsp minced garlic
- 2 carrots sliced
- 1 cup butternut pumpkin diced
- 1 tblsp each of dried oregano,thyme & rosemary
- 1 tsp chilli flakes
Instructions
- Add all ingredients to slow cooker
- I did brown the onion, carrot, pumpkin and garlic but that is optional
- Cook on HIGH for 2 hours
- Serve with mash
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I made this dish last night for my niece and her partner whom are both vegetarian.
I also doubled everything (except the herbs) as I needed to feed 6 adults and 2 children
Cooked it on low for 5 hours and 1 hour on high, ended up adding some cornflour to thicken the liquid and served it with creamy mash.
Would probably consider serving it with a pasta next time….. maybe penne
Was a MASSIVE hit with everyone, the flavours are beautiful and well balanced.
My niece ended up taking the left overs home
We are a family of meat eaters so when I do this next time, I will add chopped sausages
Absolutely delicious. Great flavours and easy to throw together. I did add meat to ours and cooked on high for 4, low for 2 and it was still perfect. Yum yum recipe!