Sep 4, 2014

Creamy chili bean and zucchini stew

The first time I made this spicy and creamy stew, we were in our log cabin. It was a lovely summer day and my mom had sent me a bunch of zucchini she grew. I also had some chili beans (I almost always have, they are great!) and some vegan cream. So I made this juicy stew and we ate it with pasta. It is pretty spicy and heat loving adults will surely love it. You can use regular canned beans instead of chili beans to make it more kid-friendly. Serve it with rice, pasta or potatoes - it suits with almost anything.

I also have to mention that since the one week vegan menu I posted last Saturday turned out to be really popular, I'm planning to do another one this Saturday. Have you already prepared some dishes from this week's menu?



serves 4 - 6 people

  • 2-3 Tbsp oil
  • 2 onions
  • 1 tsp salt
  • pinch of ground black pepper
  • 1 medium zucchini
  • 1 cup / 240 ml water
  • 2 x 14 oz  / 2 x 400 g canned beans in chili sauce
  • 1 cup / 250 ml vegan cream or make your own
  • 1 tsp grated lemon zest
  • 2-3 Tbsp soy sauce or tamari

Heat up some oil in a thick-bottomed pot, add chopped onions, salt and pepper. Cook for about 2 minutes until golden brown. Add sliced zucchini and cook for about a minute. Add water, beans, cream, lemon zest and soy sauce. Simmer on a medium heat for about 15 minutes. Taste and add soy sauce if needed.

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