White Bean & Portobello Stew

Name: White Bean & Portobello Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 6 to 8
Ingredients: 1 teaspoon fennel seeds; 3 cups (525 g) cooked great Northern beans (see method) or two 15-ounce (425 g) cans, rinsed and drained; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh sage; 1 tablespoon liquid aminos; 1 tablespoon chopped fresh rosemary; 1 celery rib, chopped; 4 portobello mushrooms, sliced into ½-inch (1 cm) wide strips; 2 garlic cloves, minced; 1 carrot, chopped; 2 teaspoons extra virgin olive oil; 2 leeks (white part only), halved lengthwise and thinly sliced; Crusty French bread or Southern Biscuits, optional; Crusty French bread or Southern Biscuits, optional; Salt and black pepper to taste; 1 teaspoon liquid smoke; 3 cups (40 g) roughly chopped kale; Salt and black pepper to taste; 4 cups (1,000 ml) vegetable broth (chicken-flavored vegetable broth is best here; see tip); 4 cups (1,000 ml) vegetable broth (chicken-flavored vegetable broth is best here; see tip); 1 teaspoon white miso; 1 cup (250 ml) water

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
55 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Cold, rainy weather. Fire in the fireplace. Fuzzy slippers covering your toes. Blanket wrapped around your shoulders. This thick, hearty stew. Crusty French baguette. Enough said.

Ingredients

2 teaspoons extra virgin olive oil
2 leeks (white part only), halved lengthwise and thinly sliced
2

Dinner
Gluten-free
Vegan

Method

Heat the oil in a large pot over medium heat. Add the leeks and garlic and sauté for 2 to 3 minutes, until fragrant. Add the carrot and celery and sauté for another 2 to 3 minutes. Add the mushrooms, liquid aminos, rosemary, thyme, sage, and fennel seeds. Sauté for 3 to 4 minutes.
Add the beans, broth, water, and miso. Bring to a boil, then reduce the heat and