With the weather recently taking a distinctly wintry turn, I felt in the mood for making a batch of warming, filling stew.
Most people immediately think of red meat like lamb or beef when preparing a stew or casserole. Vegetarians like me, though, know that pulses, beans and vegetables can be just as tasty and satisfying. They’re a healthier, cheaper option, too.
For inspiration, I turned to one of my favourite cookbooks, from Deliciously Ella, which contains 100 simple vegan recipes. Though I’m vegetarian rather than vegan, I do regularly make vegan recipes as they’re a great way of including even more variety in my diet.
I decided to make Tuscan bean stew, packed full of butter beans, tomatoes and parsnips. It was incredibly simple to make, and the recipe was easily enough for four generous portions. It’s delicious served with brown rice, crusty bread or a crispy-skinned baked potato.
This recipe uses canned beans and tomatoes, which are economical and convenient. It is quick and easy to prepare, though I did simmer the stew for an extra 10 minutes to thicken the sauce and let the flavours develop.
Sometimes people will complain that they can’t afford to eat healthily. Well, this recipe demolishes that argument!
Feeling inspired? Have a look at some of our tasty recipes.
Angela Gilchrist I am the former Editor-in-Chief of “The People’s Friend” magazine. My passions include cats, Highland ponies, good books, vegetarian food and long walks in the Scottish countryside. My favourite place to get away from it all is the magical Isle of Skye.
