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Greek Vegetable and Butter Bean Stew

Sally Thompson

A great one pot meal for the whole family. I love snuggling up with a steaming bowl of this comforting dish on a chilly evening!

Serves 2 – 4 depending on portion size.

Goes great with some fresh crusty bread!

  1. 1 medium red onion, sliced
  2. 10 small new potatoes, halved
  3. 1/2 an aubergine, sliced into chunks
  4. 1 courgette, sliced
  5. 1 sweet red pepper, sliced
  6. 1 stick of celery, sliced
  7. 10 mushrooms, sliced or quartered
  8. A handful of green beans
  9. A handful of black and green olives, whole or halved
  10. A handful of spinach or kale
  11. 1 tin of plum tomatoes
  12. 1 large cup of vegetable stock
  13. 1 Tbsp of tomato puree
  14. 1 tsp balsamic vinegar
  15. A drizzle of agave syrup (or other sweetener)
  16. Black pepper
  17. Sea salt
  18. Nutritional yeast
  19. Mixed Italian herbs
  20. Oregano
  21. Coriander
  22. Cumin
  23. 2 bay leaves
  24. Lemon juice
  25. 1 garlic clove

  • Lightly fry the onion, then add the potato along with a small amount of water.
  • Steam for approximately 10 minutes before adding the other veggies.
  • Add in your seasonings along with 1 large cup of vegetable stock.
  • Replace lid and bring to the boil for approximately 20 minutes, adding additional water as required.
  • Reduce the heat and add your spinach or kale.
  • Steam for a few additional minutes, or until the vegetables are to your liking.
  • Serve in a shallow bowl and sprinkle with vegan feta.

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