Vegan bean stew

By Jacquelyn Werner

Vegan bean stew

5 from 2 votes
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes


  • 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


  • 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

2 thoughts on “Vegan bean stew”

  1. 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

  2. 5 stars
    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!

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