Vegan one pot slow-cooked rice and bean stew

My go to comfort food on cold wintery nights

Prep | 10 mins

Cook | around 20 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal


1tbsp olive oil

4 celery sticks, thinly sliced

1 leek, thinly sliced

Yellow and green pepper, diced

1 courgette, diced

1 aubergine, diced

1tbsp red wine vinegar

500ml veg stock

1x 400g tin of chopped tomatoes

1x 400g cannellini beans, drained and washed

1x pouch of basmati rice

Large handful of flat-leaf parsley, stalks bashed and leaves picked

Sea salt and freshly ground black pepper


Heat the oil in a large frying pan or skillet and fry the leek, celery sticks and peppers for 5 minutes. Add everything else except half the parsley leaves, the rice and beans, stir well, bring to the boil and simmer for at least 10 minutes*. Add the beans. Cook the rice according to packet instructions (usually around 2 mins) and stir into the stew. Remove the parsley stalks before serving.

Portion into serving bowls and sprinkle over with chopped parsley. Serve with big hunks of bread to mop the sauce. Absolutely Delicious! Enjoy x

Copyright (c)

*I prefer to slow cook for at least an hour for maximum flavour but, if pressed for time, 10 mins is just enough

Published by misterrands


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