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
Vegetable, Mushroom & Red Bean Stew
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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