Name: White Bean & Portobello Stew
Total time: 55 min
Ingredients: 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 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 cooked great Northern beans or two 15-ounce cans, rinsed and drained; 4 cups low-sodium vegetable broth (chicken-flavored vegetable broth is best here; see tip); 1 cup water; 1 teaspoon white miso; 1 teaspoon liquid smoke; Salt and black pepper to taste; 3 cups roughly chopped kale; Crusty French bread

Ready In: 55 minutes
Serves 6 to 8
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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.

Recipe adapted from But I Could Never Go Vegan!

_{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 for Dinner by Kristy Turner, 2014. Reprinted and adapted by permission of the publisher, The Experiment. Available wherever books are sold.}

By Kristy Turner, May 3, 2016

Ingredients

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 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 cooked great Northern beans or two 15-ounce cans, rinsed and drained
4 cups low-sodium vegetable broth (chicken-flavored vegetable broth is best here; see tip)
1 cup water
1 teaspoon white miso
1 teaspoon liquid smoke
Salt and black pepper to taste
3 cups roughly chopped kale
Crusty French bread

Instructions

Place leeks and garlic in a large pot over medium heat. Sauté for 2 to 3 minutes, until fragrant. While sautéing, add 1 to 2 tablespoons of water at a time to keep vegetables from sticking. 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 cover, leaving the lid open a crack. Simmer for 25 to 30 minutes.
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.
Serve warm, with bread, if desired. Leftovers can be chilled in an airtight container up to 5 days.

Note: 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.

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Chris9 months ago

Delicious recipe! I’ve been using regular low salt vegetable broth and it’s been great! I love the smoky flavor of the liquid smoke. And I add potatoes. Really good.

Gail Bumsted2 years ago

This looks great

Gail Bumsted2 years ago

This looks great! Can you use frozen kale? Thank you

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about the author

Kristy Turner

A self-described former “die-hard cheese nerd,” Kristy Turner is now the writer, recipe developer, and food stylist behind the vegan food blog Keepin’ It Kind. Once a professional fromager and mutterer of the words, “I could never be vegan,” Turner now loves her compassionate lifestyle and works with her photographer husband, Chris, to make veganism accessible, fun, and delicious for everyone. Find her on Instagram.

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