Vegan Tuscan White Bean Stew
A hearty vegan Tuscan White Bean Stew flecked with sun dried tomatoes and mushrooms. The perfect recipe to warm the belly on cold winter nights.
Servings: 4 servings
Ingredients
- 1 cup dry or 2 cups canned white beans like navy beans or cannellini beans or great northern beans. If you're using dry beans, soak for a few hours then pressure-cook or cook on the stovetop, covered with water, for an hour or as long as it takes to tenderize them.
- 1 tsp olive oil
- 1 large onion finely minced
- 1 large carrot finely chopped
- 2 sticks of celery finely chopped
- 6 cloves of garlic minced
- 1 tsp red pepper flakes
- 8 ounces of cremini or button mushrooms sliced or quartered
- 2 vegan Italian sausages like Field Roast (optional), removed from the plastic casing and minced
- 8-10 sun dried tomatoes (try to make sure you buy ones that are not oil-packed but are still quite juicy and tender. The dry hard ones can be a little bitter)
- 1 tsp dry rosemary
- Juice of ½ lemon
- 1 tbsp oregano if using dry reduce to 1 tsp
- Salt and ground black pepper to taste
- 2-4 tbsp parsley finely chopped
Instructions
- Place the sundried tomatoes in a blender with the rosemary and oregano. Blend with ¼ cup of water into a coarse paste.
- Heat the olive oil and add the onions, celery and carrots. Season with salt and ground black pepper.
- Saute, stirring frequently, until the vegetables are softened but not turning color, about five minutes.
- Add the red pepper flakes and garlic and stir-fry for a minute.
- Add the mushrooms and saute about three to four minutes or until the mushrooms soften slightly.
- Add the cooked beans and the sundried tomato-herb paste. Stir well to mix. Add water or vegetable stock to thin out the stew if it's too thick.
- Bring the stew to a boil and let it simmer for about 10 minutes so all the flavors merge together.
- Stir in the lemon juice and oregano and turn off the heat. Serve hot with some crusty bread or couscous.