Home‎ > ‎Main meals‎ > ‎

Winter vegetable and kidney bean stew (v, lf, gf)

A simple, hearty and nutritious meal for two (increase portions as needed).

Vegan, low fat and gluten free.

Author: Bite-sized thoughts.

Original post (with pictures) here.


1 large potato, cut into chunks

1 large carrot, diced

1 tomato or equivalent in cherry tomatoes, roughly chopped

2 tbsp tomato paste

1/4 cup water

1/2 tsp salt

1 tsp paprika

1 tbsp dried oregano

1 tsp maple syrup

1 tbsp cornflour

1 to 1-1/2 cups cooked kidney beans


Place all ingredients except the kidney beans in a large saucepan and bring to simmering point. Reduce heat to low and allow to cook, covered, for at least 45 minutes. Add the kidney beans and allow to cook over low heat for a further 5 to 15 minutes, or until ready to serve.