Blog Meal Plan Vegetable, Mushroom & Red Bean Stew Vegetable, Mushroom & Red Bean Stew

Vegetable, Mushroom & Red Bean Stew

30 min Traditional Lunch Dairy freeGluten freeHigh proteinLactose free
441
Calories
26.5g
Protein
7.1g
Fat
67.9g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 5 ml (1 tsp)
  • Onion - 50 g (0.5 whole)
  • Tomato - 100 g (1 whole)
  • Mushroom - 100 g (1 cup)
  • Carrot - 50 g (0.5 whole)
  • Dill - 5 g (1 tbsp)
  • Red beans - 90 g (0.5 cup)

How to make:

  1. Soak beans for a couple of hours or overnight, boil until tender
  2. Cut onion into rings, stew in a pan with oil
  3. add tomatoes, chopped mushrooms and simmer for about 10 minutes with a lid on
  4. Add boiled beans to vegetables, mix, sprinkle with herbs before serving

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