Vegan Pinto Bean & Mushroom baby potatoes Stroganoff-Style stew
Course: Vegan Recipes, Vegetarian RecipesCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
1
hourThis cozy plant-based stew is slow-simmered with shiitake mushrooms, Dijon mustard, coconut cream, and smoked paprika for deep, comforting flavours — perfect for a relaxing home-cooking moment.
Ingredients
2 shallots, peeled and finely chopped
4 garlic cloves, peeled and chopped
125 g shiitake mushrooms, sliced
150 g dried pinto beans (pre-soaked if required)
400 ml water (plus extra if needed)
1 tbsp Dijon mustard
300 g baby potatoes, halved
150 g cavolo nero, roughly chopped
10 g coconut cream
1 tsp tomato purée
1 tsp smoked paprika
1 tsp light soy sauce
Olive oil
Sea salt flakes
Ground black pepper
Fresh parsley, finely chopped (for garnish)
Directions
- Heat a sauté pan over medium heat with a drizzle of olive oil. Add the shallots and garlic, cooking gently until soft and fragrant.
- Add the sliced shiitake mushrooms. Stir well and cook until tender and lightly golden.
- Add the pinto beans and water. Bring to a boil, then cover with a lid, reduce to low heat, and simmer for 40–60 minutes.
- After 30 minutes of simmering, add the baby potatoes. Stir, cover again, and continue simmering until the beans and potatoes are fully cooked.
- Add a little extra water if needed to prevent sticking or burning.
- Once cooked, stir in the Dijon mustard, tomato purée, and coconut cream until well combined.
- Add the cavolo nero, cover, and simmer for 3–5 minutes until just tender.
- Season with smoked paprika, light soy sauce, sea salt flakes, and ground black pepper to taste. Cover and simmer for a final 1 minute.
- Serve warm in a bowl and finish with finely chopped parsley.
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