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Vegan Gluten-Free Hearty Vegetable, Mushroom, Kidney Bean, and Potato Stew


2 Servings

About the Recipe

This Vegan Gluten-Free Hearty Vegetable, Mushroom, Kidney Bean, and Potato Stew is a comforting and nutritious meal that's packed with fiber, vitamins, and minerals. The combination of vegetables, mushrooms, and kidney beans provides a well-rounded source of protein and complex carbohydrates. Enjoy the heartwarming flavors of this stew while benefiting from its nourishing ingredients. This dish is perfect for a cozy dinner that warms both body and soul.


● 1 tablespoon olive oil

● 1 small onion, chopped

● 2 cloves garlic, minced

● 1 cup mushrooms, sliced

● 2 medium potatoes, peeled and diced

● 1 carrot, peeled and diced

● 1 celery stalk, diced

● 1 can (15 oz) kidney beans, drained and rinsed

● 4 cups vegetable broth

● 1 teaspoon dried thyme

● 1 teaspoon paprika

● Salt and pepper to taste

● Fresh parsley, chopped (for garnish)


In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent,

about 3 minutes.

Add minced garlic and sliced mushrooms. Sauté for about 5 minutes until the mushrooms

release their moisture and start to brown.

Add diced potatoes, carrot, and celery to the pot. Stir and cook for an additional 5 minutes.

Pour in the vegetable broth and bring to a gentle simmer.

Stir in the kidney beans, dried thyme, paprika, salt, and pepper.

Cover the pot and let the stew simmer for 15-20 minutes until the vegetables are tender.

Taste and adjust seasoning as needed.

Serve the hearty vegetable, mushroom, kidney bean, and potato stew hot, garnished with chopped fresh parsley.

Nutritional Information

● Protein: 10g

● Fats: 5g

● Fiber: 10g

● Carbohydrates: 54g

● Sugar: 6g

● Calories: 310

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