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Recipe: Hearty Bean Stew GF & Vegan

November 04, 2020

Recipe: Hearty Bean Stew GF & Vegan

Need a warming supper? Check out this recipe for a hearty bean stew, vegan and gluten-free - it's packed with nutrients. Topped with our Seaweed Crisps for a salty and nutritious crunch!

RECIPE: Hearty Bean Stew

  • 2 Leeks (finely chopped)
  • 2 Cloves of garlic (minced)
  • 1 Stick of celery (finely chopped)
  • 2 Medium carrots (finely chopped)
  • 200g Chestnut mushrooms
  • 500g Potatoes (chopped into medium chunks)
  • 1 x 400g Tin red kidney beans (drained)
  • 1 x 400g Tin chickpeas (drained
  • 1 x 400g Tin chopped tomatoes 
  • 1 tbsp Paprika
  • 1 tbsp Marmite
  • 1 tbsp Molasses
  • 250ml Vegetable stock
  • 1 tbsp Dried mixed herbs
  • 1 tbsp Vegetable oil
  • 1 x Packet Seaweed Crisps
  • In a saucepan par-boil the potatoes for 10 minutes.
  • Whist the potatoes are cooking, in a separate pan, fry the leeks and garlic in vegetable oil until soft, then add the paprika and fry for a further 2 minutes.
  • Add the carrot and celery and fry for 5 minutes, then add the mushrooms and cook for a further 2 minutes, or until soft.
  • Drain the potatoes and add them to the fried mixture.
  • Now add the remaining ingredients to the pan. Reduce the heat and simmer for 15 minutes, or until the liquid has significantly reduced. Stirring occasionally.
  • Once the stew has reduced to your desired consistency, serve in bowls and top with crunchy Seaweed Crisps.

Buy our Seaweed Crisps here.