Bean Vegetable Stew (Adaptable)

This recipe is adaptable because you can use any canned beans and whatever vegetables you have on hand, even random ones from your fridge, like cucumbers—and it will still turn out well. Just make sure to rinse the canned beans well so they’re easier to digest.

These are orzo (pasta). I like to add some to lightly thicken the stew.

Ingredients for 4 servings

• 1 tbsp olive oil or less

• 100 g onion, chopped

• 50 g carrot, chopped

• 50g cucumber chopped

• 150 g celeriac, chopped

• 150 g sweet potato, chopped

• 150 g bell pepper, chopped

• 3 cloves garlic, minced

• 1 tbsp tomato paste

• 2 tsp sweet paprika powder

• 2 tsp cumin powder

• 1 tsp salt

• 1 tsp vegan broth powder

• 2 cups water

• 400 ml canned kidney beans, rinsed

• 300 g canned tomatoes, diced

• 1tbsp balsamic vinegar (optional)

• 200g Vegan protein based sausage (optional in case adding reduce salt)

• 1/4 cup orzo (optional)

• 1 tbsp brewer’s yeast

• 1 tbsp fried onion (optional)

• 1 handful spinach

• 1 handful parsley, chopped

• black pepper, to taste

• 1 tbsp coconut milk (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a pot over medium heat.

2. Add 100 g onion, 50 g carrot, and 150 g celeriac. Sauté until slightly softened.

3. Add 1 tbsp tomato paste and 3 cloves garlic. Sauté until fragrant.

4. Add 150 g sweet potato and 150 g bell pepper.

5. Stir in 2 tsp sweet paprika powder, 1.5 tsp cumin powder, 1 tsp salt, and 1 tsp vegan broth powder.

6. Pour in 2 cups water and bring to a simmer. Cook for about 15 minutes, until potatoes are tender.

7. Add 300 g canned diced tomatoes, balsamic vinegar and 400 ml canned kidney beans.

8. Add 1/4 cup orzo (or short pasta optional) and simmer until cooked.

9. Stir in 1 handful spinach, 1 tbsp brewer’s yeast, 1 tbsp fried onion (optional), some parsley and black pepper to taste.

10. Cook briefly until spinach is wilted.

To Serve

• Garnish with 1 tbsp coconut milk (drizzle)

• Sprinkle with some more parsley