vegan white bean & sweet potato stew

Name: Vegan White Bean & Sweet Potato Stew
Cook time: 7 h
Yield: 6
Cuisine: American
Ingredients: 1 large onion, chopped; 4 clove(s) garlic, chopped; 3 cup(s) cooked or 2 cans (15 oz each) cannellini, white kidney, or great northern beans, rinsed and drained; 1 can(s) (28 oz) low-sodium diced tomatoes; 1 pound(s) sweet potatoes, peeled and chopped- it helps to nuke them for a few minutes first; 12 ounce(s) kale, stripped from stalks, washed, thinly sliced, and briefly steamed; 8 ounce(s) cremini mushrooms, sliced; 1/2 cup(s) low-sodium vegetarian broth; 1/2 cup(s) dry red wine (can be nonalcoholic) or 1/4 cup dry sherry,; 1 tablespoon(s) vegetarian bacon bits; 1 teaspoon(s) salt; 1 teaspoon(s) dried rosemary; 1 teaspoon(s) dried thyme; 1 teaspoon(s) dried basil; 1 medium bay leaf; 1/4 teaspoon(s) crushed red pepper; 1 0r 2 pinch(es) salt and freshly ground black pepper to taste

(1 RATING)

59 Pinches

Trudy Getler

Bradley Beach, NJ

Updated on Sep 14, 2011

This recipe was given to me last year by a friend so I take no credit for it's creation. But it's become one of my favorites and with the fresh kale and sweet potatoes just delivered from the organic farm I'm all set to make it again. It's also a good way to use what is left of my garden herbs. Although the recipe is for dried, sub with fresh is only going to make the stew better. can also be adapted to stove top Nutritional Info:Per Serving: 257 calories, 14g protein, 50g carbohydrates, 9g sugar, 2g total fat, 4% calories from fat, 0mg cholesterol, 12g fiber, 418 mg sodium.

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prep time

cook time 7 Hr

method Stove Top

yield 6 serving(s)

Ingredients

1 large onion, chopped
4 cloves garlic, chopped
3 cups cooked or 2 cans (15 oz each) cannellini, white kidney, or great northern beans, rinsed and drained
1 can (28 oz) low-sodium diced tomatoes
1 pound sweet potatoes, peeled and chopped- it helps to nuke them for a few minutes first
12 ounces kale, stripped from stalks, washed, thinly sliced, and briefly steamed
8 ounces cremini mushrooms, sliced
1/2 cup low-sodium vegetarian broth
1/2 cup dry red wine (can be nonalcoholic) or 1/4 cup dry sherry,
1 tablespoon vegetarian bacon bits
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1 medium bay leaf
1/4 teaspoon crushed red pepper
1 0r 2 pinches salt and freshly ground black pepper to taste

How To Make vegan white bean & sweet potato stew

Step 1

saute the onion and garlic in a large, heavy nonstick skillet over medium heat until soft, adding very small amounts of water, wine, or broth as needed to prevent sticking and burning. (Or place in a microwaveable dish, cover, and microwave on high power for 5 minutes.)

Step 2

Combine the onions and garlic with the beans, tomatoes (with juice), sweet potatoes, kale, mushrooms, remaining broth and wine, salt and red pepper and all the spices in a slow cooker.
Step 3

Cook on low for 6 or 7 hours or on high for 3 or 4 hours. Remove the bay leaf
Step 4

season with the salt and pepper to taste. sprinkle bacon bits on top of each serving.
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