Moley
White Bean & Vegetable Stew
Publication date: April 15, 2025
This energising, low calorie, vegan stew is packed full of vegetables & vitamins. Haricot bean, carrots & squash give the dish some substance while seaweed, shoyu & umeboshi pack in the flavour.
by robot: 36 min
1 person
13 ingredients
Nutrition Facts
Calories
252
kcal
Protein
174
g
Carbohydrate
516
g
Carbohydrate - of which sugars
38
g
Fat
22
g
Fat - of which saturates
2.97
g
Fibre
193
g
Sodium
2.29
g
How to Cook
-
Turn the hob on to a medium temperature and pour the oil into a medium sized pot
-
Add the onions and cook for a few minutes until softening, stirring occasionally
-
Tip in the carrots, celery, squash & salt and cook for a few minutes while stirring occasionally
-
Tip in the Haricot beans, dulse seaweed & bean stock. Stir to combine, then turn the hob to a high temperature setting to bring to the boil
-
When the stew has come to a boil, reduce the temperature to a medium hob setting
-
Stir, then turn the hob down again slightly so the stew is gently simmering
-
Simmer for around 12 minutes, stirring at regular intervals, the turn the hob down to a low temperature setting
-
Stir in the Shoyu, Umeboshi vinegar & rice syrup, then turn the hob off
-
Finish by stirring in the coriander
Ingredients
Olive Oil
10
g
Small Dice Onion
120
g
Small Dice Carrots
90
g
Small Dice Celery
60
g
Small Dice Butternut Squash
180
g
Maldon Sea Salt
3
g
Haricot Beans
400
g
Small Pieces Dulse Seaweed
3
g
Haricot Bean Stock
360
g
Shoyu
35
g
Umeboshi Vinegar
25
g
Rice Syrup
10
g
Chiffonade Coriander
12
g
Equipments
Medium Pot (Left)
Slotted Spatula (KA)
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