“Remarkably similar in taste to real beef stew, but made with kidney beans for that no-cholesterol, no-fat goodness.”


  • 1/2 cup dried beans (or one can pre-cooked beans)
  • 2 or 3 cups water
  • Several cloves garlic, chopped coarsely
  • 1 small yellow onion, diced
  • 1 large potato, diced (do not pre-cook)
  • 1 carrot, chopped coarsely
  • 1 portabello mushroom, sliced in 1-inch pieces
  • 1 or two teaspoons each: salt, pepper, and chili powder
  • extra flour or cornstarch (optional)
  • tamari (soy sauce), nutritional yeast flakes (optional)


  • Soak the beans overnight. Rinse and cook for half an hour.
  • Add 2 or 3 cups water and bring back to a boil. Add the vegetables and
    bring back to a boil. Simmer, covered, until the potato and beans are thoroughly cooked.
  • To thicken: In a closed Tupperware container, shake up two or three tablespoons
    of flour with a half cup of water. Add to the stew and bring to a boil. Boil for
    five minutes, stirring often to prevent sticking.
  • Add a small amount of tamari (soy sauce) to darken the stew’s colour, and a few teaspoons of nutritional yeast flakes for flavour, if desired.

This stew takes about an hour to prepare — less if made with pre-cooked, canned beans.
The longer it simmers, the better its flavor.
This stew refrigerates and freezes well. It should be brought to a boil in a saucepan
when re-heating.
Recipe makes roughly six servings (with all those ingredients, it’s hard to
make only a small amount). Tasty with crackers, rolls, or vegan cheese.

Featured photo by Jonathan Pielmayer on Unsplash