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 boutell.com 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

Directions

  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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