Description
This Root Vegetable and Red Beans Stew is a hearty and nourishing vegan meal full of bold flavors.
Ingredients
Scale
- 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!