Vegetarian Stew with Kidney Beans

READY IN: 1hr 30mins
Recipe by Dorel

Remarkably similar in taste to real beef stew, but made with kidney beans for that no-cholesterol, no-fat goodness. I found this on web-site. Very tasty stew. You may add tamari (soy sauce) for colour, and a few teaspoons nutritional yeast flakes. I did not count in the time to soak beans overnight. Times are approximate.

Top Review by Linorama

Mmm, it's been a long time since we sat down to a plate of stew! This was so easy to make and the portobello really gives it a meatiness. I didn't put the chili powder in - it just didn't seem to be the right blend of flavors to me, so I substituted with thyme and liked it very much. DH totally loved it. I thought the gravy was a little gray and looked unappetizing even with soy sauce added, so I will try some Kitchen Bouquet next time and see if the color improves. Thanks for the comfort food!

Ingredients Nutrition


  1. Soak the beans overnight.
  2. Rinse and cook for 1/2 hour.
  3. (skip this step if using can beans) Add 2-3 cups water and bring back to boil.
  4. Add the vegetables and bring back to boil.
  5. Simmer, covered, until the potato and beans are thoroughly cooked.
  6. Takes about 1 hour, the longer it simmers the better its flavour.
  7. To thicken: in a container, shake up 2-3 tablespoons flour with a 1/2 cup of water.
  8. Add to the stew and bring to a boil.
  9. Boil for 5 minutes, stirring often to prevent sticking.
  10. Add a small amount of tamari sauce (soy sauce) to darken the stews color if desired.
  11. A few teaspoons nutritional yeast flakes for added flavour if desired.
  12. This stew refrigerates and freezes well.

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