Description
Hearty bean stew with a herbed, umami sauce that will have everyone coming back for more! Make this satisfying dish to enjoy all the benefits of beans, and add any other veggies you have in the fridge to make a delicious, adaptable vegan meal. A great one-pot dinner that’s also easy to meal prep.
Save for your next weekend dinner and check out our 7-day plant-based meal plan for more delicious, nutritious recipes and inspiration.
Ingredients
Scale
- 2 onions
- 2 carrots
- 800g–1kg Romano beans/Flat beans (fresh/already thawed)
- 2 tsp miso paste
- 1 tbsp soy sauce
- 2 tbsp corn starch
- 200g tofu
- Herbs: salt, pepper, allspice, turmeric, garlic, parsley, basil
Instructions
- Sauté the onion until soft (we used a little oil to start with and then sautéed in water).
- Add the herbs and cook for a few more minutes. Add salt and pepper to taste.
- Add thinly sliced carrots and simmer for another 5-10 minutes, then add crumbled tofu.
- Keep cooking for a few more minutes and then add your beans, with enough water to cover.
- Pour over your sauce made from the corn starch, soy sauce, miso paste and a little water.
- Cover with foil and bake for 20 minutes at 200°C (or 390° F), then uncover and bake for another 15-20 mins.
- Enjoy!