VEGAN STEW
Steps:
- Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
- Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
- Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
- Add the all purpose flour and stir it in.
- Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
- Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
- Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
- Serve as is or with basmati rice.
Nutrition Facts : ServingSize 1 Serve, Calories 378 kcal, Sugar 15.1 g, Sodium 741 mg, Fat 8.7 g, SaturatedFat 1.3 g, Carbohydrate 58.4 g, Fiber 9.1 g, Protein 11.6 g
VEGAN GREEN BEAN, TOMATO, AND BASIL SHEET PAN DINNER
Toss together this quick and easy vegan sheet pan dinner of roasted baby potatoes, green beans, chickpeas, and tomatoes seasoned with basil.
Provided by Mackenzie Schieck
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil.
- Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.
- Roast in the preheated oven until tender, about 30 minutes.
- Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.
- Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more.
- Remove from the oven and pour into a serving dish. Stir in garbanzo beans, add 2 teaspoons olive oil, and season with salt and pepper.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 38.1 g, Fat 13.7 g, Fiber 7.8 g, Protein 7 g, SaturatedFat 1.9 g, Sodium 703.7 mg, Sugar 1.4 g
STEWED POTATOES AND GREEN BEANS WITH TOMATOES
Provided by Ruth Cousineau
Categories Potato Tomato Side Stew Vegetarian Quick & Easy Dinner Green Bean Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 6
Steps:
- Cook green beans, potatoes, and garlic in oil with 2 teaspoons salt and 1 teaspoon pepper in a 5-quart heavy pot over medium-high heat, covered, stirring occasionally, until vegetables begin to soften and stick to bottom of pot, about 10 minutes.
- Pulse tomatoes with their juice several times in a food processor until coarsely chopped, then add to vegetables. Add water and simmer, partially covered, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Mash a few potatoes into sauce and season with salt and pepper.
LEBANESE-STYLE GREEN BEAN STEW
This recipe comes from Leah Leneman's book "Easy Vegan Cooking". I haven't made this yet, but unlike other green bean dishes I've tried, this one includes potatoes. It also has a good quantity of cumin, which is one of my favourite spices. Leah suggests this is served a main dish, with crusty wholewheat bread or pitta bread; and that is how I will be serving it. Recipe posted for the Zaar World Tour 2005
Provided by Mrs B
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, fry the onion in the oil for 2 - 3 minutes then add the potatoes and continue cooking for another 3 - 4 minutes, stirring frequently.
- Add the beans, sprinkle over the cumin and cayenne and mix well together.
- Whizz the tomatoes in a blender, then add the liquidized tomatoes to the pan; stir the contents, bring to the boil, cover and leave to simmer over a medium-low heat for about 15 minutes, stirring occasionally.
- When the beans and potato are tender and tomatoes have reduced to a thick sauce, test for seasoning, adding salt and pepper as required; serve immediately.
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5/5 (3)Total Time 1 hrCategory EntreeCalories 235 per serving
- Give the oil a minute to heat up, then add the onion, carrots and celery. Sweat the veggies for about 5 minutes, stirring occasionally.
- Add the garlic and cook it for about 1 minute, until very fragrant, stirring constantly to avoid burning.
- Sprinkle the flour into the pot and stir until it uniformly coats the veggies. Continue cooking and stirring the flour coated veggies for 1 minute.
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