Recipes>One-pot Recipes
Down-to-Earth One-Pot Stew
by Gemma Ogston from The Self-Care Cookbook: Easy Healing Plant-Based Recipes
Serves 4-6
Total 1hr 15min
Prep 15min
Cook 1hr
A warming and substantial vegan one-pot stew, made with butterbeans, mushrooms, and herbs. It’s delicious served with mashed potato or fresh crusty bread.
Discover more delicious Vegan recipes
Vegan recipe inspiration for every meal
From the book
The Self-Care Cookbook
Gemma Ogston
Buy From
Introduction
A hearty and wonderfully earthy one-pot meal, using lots of fresh herbs, rich butterbeans and mushrooms. It’s delicious on its own with a hunk of bread or serve it at a dinner party with creamy mash or some simply cooked rice. Butterbeans are a great source of fibre to keep your digestive system healthy. Emotions triggered by stress can have a direct effect on our stomach – and vice versa – so up the fibre in your diet to keep your gut happy. Like any stew, this gets better after a couple of days as the flavours mingle together, so you can make it in advance. It also freezes well.
Tags
Ingredients
| olive oil | |
|---|---|
| 500g | chestnut mushrooms, sliced |
| 1 | onion, peeled and thinly sliced |
| 3 | garlic cloves, peeled and chopped |
| A small bunch | fresh thyme, leaves picked |
| 2 sprigs | fresh rosemary, leaved picked and chopped |
| 2 | bay leaves |
| 3–4 | carrots, thinly sliced |
| 3 | celery stalks, sliced |
| 1 heaped tbsp | tomato purée |
| ½ tbsp | cornflour |
| 8 | sundried tomatoes, rehydrated (or from a jar in olive oil), chopped |
| A handful | cherry tomatoes |
| 2 tbsp | tamari |
| 1 tbsp | raw apple cider vinegar |
| 250ml | veggie stock |
| A large glass | red wine (or more stock) |
| 400g tin | butterbeans, drained and rinsed |
| 350g | green or black pitted olives |
| freshly chopped parsley, to serve |
Method
In a large saucepan heat a glug of olive oil and cook the mushrooms for about 5 minutes on a medium heat until they reduce in size and look golden. Put all the mushrooms in a bowl and set aside.
Add some more oil to the pan and gently fry the onion over a medium heat, until softened. Add the garlic and all the herbs and after a minute or so add the carrots and celery. Cover with a lid and cook for 5 minutes.
Add the tomato purée and cornflour, making sure you stir them in well. Now add the tomatoes, tamari, vinegar, stock and wine, if using. Bring up to a simmer, then put a lid on the pan and cook on low for about 25 minutes. Add the beans and cooked mushrooms and cook for 15 minutes. Stir through the olives and serve with lots of chopped parsley.
Keep portions of this in the freezer, defrost and top with mashed potato for a hearty veggie shepherd’s pie. Cook in the oven at 180˚C for 30 minutes.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Vegan Recipes
View all
Pistachio Yule Log
by Philip Khoury from Beyond Baking
Philip Khoury’s Chocolate Mousse Three Ways
by Philip Khoury from Beyond Baking
More One Pot Recipes
View all
James Martin’s Poulet Sauté au Vinaigre
by James Martin from James Martin’s Saturday Morning Cookbook
James Martin’s Chicken, Chorizo and Bean Stew
by James Martin from James Martin’s Saturday Morning Cookbook
More Bean Recipes
View all
Jamie Oliver’s Spring Soup and Ricotta Toasts
Jamie Oliver’s Beef and Borlotti Bean Ragù
by Jamie Oliver from Eat Yourself Healthy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
