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.
Ingredients
● 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)
Preparation
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