Recipe for Vegetarian Bean Stew with Mushrooms and Soy Stake
A fantastic bean stew that is a flavourful rich twist in vegetarian cooking
Posted on Friday, 24th of February 2012 by André Correia
I wanted a vegetarian stew that felt just as hearty and satisfying as its meat-based cousins, and this bean stew delivers exactly that. The mushrooms bring a deep, savoury base note that stands in beautifully for meat, while the soy steaks soak up the sauce and add real bite and substance to every spoonful. A generous splash of white wine while everything simmers together rounds out the flavours and helps build a rich, thick sauce that clings to the beans. Using canned beans is a perfectly good shortcut if you’re short on time, nobody will notice the difference once it’s all simmered together.
Ingredients For 2 people
- 2 Soy Steaks
- 12 oz of Red Beans
- 7 oz of Mushrooms
- 1 Onion
- 1 Tomato
- 1 Cup of White Wine
- Olive Oil
- Bay Leaves
- Salt
Preparation
Add a drizzle of olive oil to a pot and place the finely chopped onion in it. Let it cook along with a bay leaf and after a few minutes insert the peeled tomatoes cut into pieces.
In a frying pan add a little olive oil and the sliced mushrooms. Once they are well cooked drain the water from the pan and place them in the pot with the stew.
Next add the soy steaks previously cut into thin strips and season it with a little salt.
To add a rich flavour to your bean stew, add white win to the pot covering the ingredients (roughly one cup) and mix it with a spoon . Add the previously cooked beans (you can use canned beans if you don’t want to boil fresh ones) and cook for a few minutes stirring occasionally.
When the sauce reduces to a rich consistency you can serve your bean stew with white rice.
