This Root Vegetable and Red Bean Stew makes a nourishing, vegan dinner that’s quick enough to make on weeknights!
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Heads up! This post was originally published December 2010. Pictures were updated 2017.
With Christmas quickly approaching, this is an easy, stick-to-your ribs type meal that won’t take up too much time in the kitchen. It’s perfect for this week leading up to the big day when most of us have a lot of last minute preparations going on and don’t have the time to spend on fussy meals. It’s especially quick if you take a few minutes to chop the vegetables ahead of time.
This recipe was created because I had a bunch of root vegetables and nothing really for the main course, so I decided to make them the main course. Add some beans in the mix and you have yourself a stew!
Served on top of rice, this is a hearty, satisfying meal and the flavor was fantastic. I hope you make it soon!
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Root Vegetable and Red Bean Stew
- Yield: 6 servings 1x
Description
This Root Vegetable and Red Beans Stew is a hearty and nourishing vegan meal full of bold flavors.
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 onion, chopped
- 2 carrots, peeled and sliced into 1” chunks
- 1 turnip, peeled and cut into 1” chunks
- 1 rutabaga, peeled and cut into 1” chunks
- 1 sweet potato, peeled and cut into 1 ” chunks
- 1 1/2 cups vegetable stock
- 1 (14.5 ounce) can diced tomatoes, drained
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 2 teaspoons coriander
- 1 teaspoons turmeric
- 1/2 teaspoon ground ginger
- pinch cinnamon
- sea salt and freshly ground black pepper
- Optional for serving: rice and sharp cheddar cheese (dairy or non-dairy variety to keep this vegan)
Instructions
- In a medium pot, heat olive oil over medium heat. Add onion and sauté until soft and starting to brown, about 5-8 minutes.
- Add the carrots, rutabaga, turnip, sweet potato, vegetable broth, coriander, turmeric, and ginger and bring to a boil. Reduce heat and simmer, uncovered, until the vegetables are fork tender, about 20 minutes.
- Stir in the tomatoes, beans, and cinnamon and cook 2-3 more minutes. Add salt and pepper to taste.
- Serve on top of brown rice and top with shredded sharp cheddar cheese, if desired. Enjoy!
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Check out all of soup recipes for more healthy winter comfort food!
I tried to Thai ify it as ingredients looked very bland. Still way too sweet.
I’m sorry to hear this wasn’t for you. Maybe if you wouldn’t have modified the recipe you would have liked it better.
thanks for the delicious recipe. its really yummy its good for dinner plan
You’re supermom!
It’s funny how this is an easy meal for you, and if I made this my family would think I was Emeril Agassi!
ONE DAY I will get up the guts to make one of your meals. they all look delish and healthy. I need to up my culinary skills a bit first!
Totally NOT supermom! This really is easy–if you can chop up some veggies and throw them in a pot, you can make this. I guess it is all about perspective though. I look at your stuff and think you are Martha Stewart. 🙂
She’s totally a super mom. 😉 I quietly observe and reads these posts thinking, “How does she do it???”
I LOVE this recipe by the way. My head blew off with the topping of the cheddar cheese. O-EM-GEE. That said, as usual with your recipes, the pot emptied fast.
Thanks again Maryea!
You are so sweet, Amanda. 🙂 I’m glad you like this recipe and I’m really glad you commented on it because I need an easy dinner for tonight! Thanks for the reminder about this one. 🙂
Sounds like my kind of meal! This is really similar to one of my favourite “finish up the veggies” meals – lots of root veg in the roaster until fork tender, than I stir in some veg broth or coconut milk or soy milk, add seasonings, then back in the oven for about 20 mintues. So easy, and so yummy, too!