Best Vegan White Bean Sweet Potato Stew Recipes

WHITE BEAN, SWEET POTATO & PEPPER RAGOUT

White Bean, Sweet Potato & Pepper Ragout image

"I try to serve a meatless meal two or three nights a week. It's a great way to keep up our vegetable intake-along with all the fiber and nutrients they provide. It even helps save money! This hearty comfort food is a family favorite." Heather Savage - Corydon, Indiana

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 large sweet red pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 tablespoon olive oil
1 large sweet potato, peeled, quartered and sliced
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3 garlic cloves, minced
1/2 cup water
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt

Steps:

In a Dutch oven over medium heat, cook and stir peppers in oil until tender. Add the sweet potato and rosemary; cook for 4-5 minutes. Add garlic; cook 1 minute longer., Stir in water and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until sweet potato is tender. Stir in the beans, tomatoes and salt; heat through., Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months. , To use frozen ragout: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through.

Nutrition Facts : Calories 286 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 13g fiber), Protein 11g protein.

SPICY WHITE BEAN AND SWEET POTATO STEW WITH GREENS

Spicy White Bean and Sweet Potato Stew With Greens image

A flavourful and colourful stew, thanks to the host of vegetables and seasonings. Cook the greens separately to avoid any bitter taste. Because sweet potatoes break down easily, it's important not to cook the stew too long. For a mild, yet still flavourful stew, omit the hot chile. Serve it accompanied with crusty warm bread! From Fresh from the Vegetarian Slow Cooker.

Provided by Katzen

Categories Stew

Time 4h10m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 lb sweet potato, peeled and cut into 1 inch chunks
1 hot chili pepper, fresh, seeded and minced
1 teaspoon ginger, peeled and grated
1 (14 1/2 ounce) can diced tomatoes
3 cups cannellini beans (canned and rinsed, or cooked) or 3 cups white kidney beans (canned and rinsed, or cooked)
1 teaspoon brown sugar
1/2 teaspoon allspice, ground
1/4 teaspoon cumin, ground
2 bay leaves
3 cups vegetable broth
salt
pepper, freshly ground
2 cups kale or 2 cups greens, chopped, simmered until tender and drained

Steps:

Heat the oil in a large skillet over medium heat. Add the onions, bell pepper, garlic, and garlic. Cover and cook until softened, about 5 minutes.
Transfer mixture to a 4-6 quart slow cooker. Add the potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt and pepper. Cover and cook on low 4-6 hours.
Close to serving time, stir in the cooked greens. Adjust seasonings, remove bay leaves, and serve.

Nutrition Facts : Calories 366, Fat 5.3, SaturatedFat 0.9, Sodium 655.4, Carbohydrate 67, Fiber 18.9, Sugar 15.5, Protein 15.7

VEGAN WHITE BEAN & SWEET POTATO STEW

Vegan White Bean & Sweet Potato Stew image

This recipe was given to me last year by a friend so I take no credit for it's creation. But it's become one of my favorites and with the fresh kale and sweet potatoes just delivered from the organic farm I'm all set to make it again. It's also a good way to use what is left of my garden herbs. Although the recipe is for dried, sub with fresh is only going to make the stew better. can also be adapted to stove top Nutritional Info:Per Serving: 257 calories, 14g protein, 50g carbohydrates, 9g sugar, 2g total fat, 4% calories from fat, 0mg cholesterol, 12g fiber, 418 mg sodium.

Provided by Trudy Getler @tagbs

Categories Other Main Dishes

Number Of Ingredients 17

Ingredients

1 large onion, chopped
4 clove(s) garlic, chopped
3 cup(s) cooked or 2 cans (15 oz each) cannellini, white kidney, or great northern beans, rinsed and drained
1 can(s) (28 oz) low-sodium diced tomatoes
1 pound(s) sweet potatoes, peeled and chopped- it helps to nuke them for a few minutes first
12 ounce(s) kale, stripped from stalks, washed, thinly sliced, and briefly steamed
8 ounce(s) cremini mushrooms, sliced
1/2 cup(s) low-sodium vegetarian broth
1/2 cup(s) dry red wine (can be nonalcoholic) or 1/4 cup dry sherry,
1 tablespoon(s) vegetarian bacon bits
1 teaspoon(s) salt
1 teaspoon(s) dried rosemary
1 teaspoon(s) dried thyme
1 teaspoon(s) dried basil
1 medium bay leaf
1/4 teaspoon(s) crushed red pepper
1 0r 2 pinch(es) salt and freshly ground black pepper to taste

Steps:

saute the onion and garlic in a large, heavy nonstick skillet over medium heat until soft, adding very small amounts of water, wine, or broth as needed to prevent sticking and burning. (Or place in a microwaveable dish, cover, and microwave on high power for 5 minutes.)
Combine the onions and garlic with the beans, tomatoes (with juice), sweet potatoes, kale, mushrooms, remaining broth and wine, salt and red pepper and all the spices in a slow cooker.
Cook on low for 6 or 7 hours or on high for 3 or 4 hours. Remove the bay leaf
season with the salt and pepper to taste. sprinkle bacon bits on top of each serving.