Vegan Beefless Stew

Ingredients

• 1 cup dried black beans, soaked overnight
• 1 cup dried kidney beans, soaked overnight
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 jalapeno pepper, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 4 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 tablespoons tomato paste
• 2 tablespoons vegan Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 bay leaf
• 1/4 cup chopped fresh parsley

Directions

1. Drain and rinse the soaked beans. Set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, bell pepper, jalapeno pepper, carrots and celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Add the cumin, smoked paprika, oregano, thyme, garlic powder, onion powder and black pepper. Cook, stirring, for 1 minute.
4. Add the vegetable broth, beans, tomatoes, tomato paste, Worcestershire sauce, apple cider vinegar and bay leaf. Bring to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are tender, about 45 minutes.
5. Remove from the heat and stir in the parsley. Serve hot.

Interesting Facts

• This vegan beefless stew is a great source of protein, fiber and other essential nutrients.
• It is naturally gluten-free and can easily be made oil-free.
• This stew can be served as a main dish or as a side dish.
• Topping it with vegan sour cream or plain yogurt makes it even more delicious.