Vegan Bean Stew Recipe
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Prepare ahead, this vegan bean stew can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.

Vegan Bean Stew Recipe
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Prepare ahead, this vegan bean stew can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.
Vegan Bean Stew Recipe
Print Recipe
Prepare ahead, this vegan bean stew can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.
Servings Prep Time Cook Time
6serves 10minutes 35minutes
Servings Prep Time
6serves 10minutes
Cook Time
35minutes
Ingredients
  • 1 tbsp coconut oil
  • 1 onion sliced
  • 2 garlic cloves sliced
  • 3 grams dried thyme (1 tsp)
  • 3 grams dried rosemary (1 tsp)
  • 2 parsnips peeled and chopped
  • 2 carrots peeled and chopped
  • 2 tomatoes chopped
  • 1 tbsp tomato puree
  • 400 ml canned chopped tomatoes
  • 400 grams canned butter beans to garnish
  • fresh parsley
Servings: serves
Ingredients
  • 1 tbsp coconut oil
  • 1 onion sliced
  • 2 garlic cloves sliced
  • 3 grams dried thyme (1 tsp)
  • 3 grams dried rosemary (1 tsp)
  • 2 parsnips peeled and chopped
  • 2 carrots peeled and chopped
  • 2 tomatoes chopped
  • 1 tbsp tomato puree
  • 400 ml canned chopped tomatoes
  • 400 grams canned butter beans to garnish
  • fresh parsley
Servings: serves
Instructions
  1. Heat the coconut oil in a large pot, and cook the onion, garlic, rosemary and thyme over medium heat for 5-6 minutes, until soft. Season with salt and pepper.
  2. Add in the parsnips, carrots, tomatoes, tomato puree and cook for another 15 mins, until softened.
  3. Add in the beans, chopped tomatoes and mix well. Bring to a boil, reduce the heat and simmer for another 15 mins. Season to taste, with salt and pepper and more herbs if desired.
  4. Garnish with fresh parsley before serving.
  5. The stew can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.

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