Bean and Vegetable Stew (Vegan

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Bean and Vegetable Stew (Vegan) #17653

posted by Tish Taylor 1/21/2002

Overall Recipe Rank: 1032

 

I used to be a vegetarian in college and couldn't find enough recipes to satisfy

my needs. I put this together and it was a wonderful addition to the college

fair in the cafeteria!

 

8 hours 20 minutes (20 min prep, 8 hrs cooking)

12 servings Update to: [input] servings [input] US [input] Metric [input]

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1 lb beans, assorted,dry 2 cups vegetable juice 1/2 cup dry white wine

1/3 cup soy sauce 1/3 cup apples or pineapple juice vegetable stock or

water 1/2 cup celery, diced 1/2 cup parsnips, diced 1/2 cup carrots,

diced 1/2 cup mushrooms, diced 1 onion, diced 1 teaspoon basil, dried 1

teaspoon parsley, dried 1 bay leaf 3 cloves garlic, minced 1 teaspoon

black pepper, ground 1 cup rice or pasta, cooked

1 Sort and rinse beans, then soak overnight in water. 2 Drain beans and place

in crockpot. 3 Add vegetable juice, wine, soy sauce, and apple or pineapple

juice. 4 Cover with vegetable stock or water; the amount added depends on

whether you prefer a soup (more liquid) or a stew (less). 5 The juice adds just

a tad of sweetness and the soy sauce adds depth and the tang of salt. 6 Cook at

high for 2 hours. 7 Add vegetables, herbs, and spices, and cook for 5-6 hours

at low until carrots and parsnips are tender. 8 When tender, add rice or pasta

and cook for one additional hour. 9 Notes: For beans use 3 or 4 kinds, such as:

black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

 

 

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