LunchJenny Pan2 Comments

Veggie and Bean Stew

LunchJenny Pan2 Comments
Veggie and Bean Stew

This stew is so delicious that I want to make another batch to freeze so I can have it anytime. The tomato ties everything together so well. The veggies and the beans mix really well together to create a scrumptious dish that is sure to please. 

I was inspired to make this when I saw the 10 Bean Mix in the bulk bin. I'm such a sucker for new products. I would like to incorporate more foods like this since it has more variety that I would ever be able to include if I had purchased these beans individually. 

To make this meal lunch friendly, I would pack up the soup in tupperware and then pack 2 slices of sourdough bread separately. 

I wanted to make a product introduction: textured soy protein. If this product is too difficult to source, I would omit it. The taste would not be significantly impacted. This product is must be soaked prior to using and is extremely bland! What I like to do is to add this to an oiled hot pan to pan fry. Here, I will add seasonings, like red chili flakes, cumin, oregano, soy sauce, salt, and pepper. Keep cooking it until it gets a bit crunchy!

Veggie and Bean Stew

12 Servings

  • 3 cups textured soy protein (dry)
  • 10 roma tomatoes diced
  • 3 cups 10 bean mix (dry)
  • 1 bottle of Trader Joe's Vegetable Patch Juice
  • 1 pk frozen bell pepper mix
  • 1 pk frozen corn
  • 1 head of cauliflower
  • 1 bunch cilantro 
  • Seasonings: 1 tbsp cumin, 1 tbsp red chili flakes, 1 tbsp oregano, 1 tbsp soy sauce, salt, and pepper

Pre-soak the soy protein water

Drain and press to get rid of excess water

Heat pan with oil and add the textured soy protein and the seasonings

Once the soy protein has cooked so its crunchy to taste, add in the tomatoes

Cook down the tomatoes and then add in the beans, the tomato juice, and 3 cups of water

Let it come to a boil and then reduce to a simmer for 40 mins

In this time, you can prep the cauliflower and prepare into bite sized pieces and chop the cilantro finely

Once the beans are soft, you can add in the frozen peppers, corn, and cauliflower

Cook until the cauliflower is soft

Adjust the seasoning to taste

Garnish with the cilantro and serve in bread bowl if desired


Cooking Notes:

This recipe makes a lot of food! Make sure to grab the biggest cookware that you have.

I forgot to pre-soak these beans and ended up simmering for a longer period of time to cook the beans.

I like to use the entire cauliflower not just the florets. To use the stem, strip the tough outer layer off. Chop into roughly the same sized pieces as your florets. 

I found this recipe has the stew a bit watery, but cooling the stew and stirring will help thicken it up. If you really don't want it like that, mix 1 tbsp corn starch with just enough water to mix. Add to boiling stew with continual stirring.