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White Bean & Portobello Stew

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.
Yields 6 to 8 servings
Author Kristy Turner

Ingredients

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

Instructions

  1. 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.
  2. Add the beans, broth, water, and miso. Bring to a boil, then reduce the heat and cover, leaving the lid open a crack. Simmer for 25 to 30 minutes.
  3. When some of the liquid has reduced and the vegetables are tender, add the liquid smoke, salt, and black pepper. Fold in the kale and cook just until the kale begins to wilt, then remove from the heat.
  4. Serve warm, with bread, if desired. Leftovers can be chilled in an airtight container up to 5 days.

Tip: You can purchase vegan broths that are chicken or beef flavored. They do not contain animal products, but they are seasoned to taste like their non-vegan counterparts.

Recipe Notes

Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright © Kristy Turner, 2014. Photos by Chris Miller. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.