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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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In '1,000 Vegan Recipes' by Robin Robertson Ingredients:
2 tablespoons vegan margarine |
2 tablespoons all-purpose flour |
1 tablespoon olive oil |
3 medium shallots, cut into 1/2-inch dice |
4 medium carrots, cut diagonally into 1/4-inch slices |
2 garlic cloves, minced |
12 ounces white mushrooms, quartered |
1 teaspoon dried thyme |
1 bay leaf |
1 cup canned crushed tomatoes |
1/2 cup vegetable broth |
1 cup dry red wine |
3 cups cooked dark red kidney beans, drained and rinsed (two 15.5 oz. cans) |
salt |
fresh ground black pepper |
Directions:
1. In a small bowl, combine the margarine and flour; knead until incorporated; refrigerate until needed.
2. In a big saucepan, heat the oil over medium heat.
3. Add in shallots, carrots, and garlic; cover and cook until softened, about 5 minutes.
4. Add in mushrooms and cook, uncovered, 5 minutes.
5. Stir in the thyme, bay leaf, tomatoes, broth, and 1/2 cup of the wine; bring to a boil, then decrease heat to low, cover, and simmer until vegetables are cooked, about 30 minutes.
6. Add in the remaining wine, beans, and salt and pepper to taste.
7. Return to a boil, then decrease heat to low and simmer, uncovered, for about 10 minutes.
8. While the stew is simmering, pinch off pieces of the beurre manie (margarine/flour mixture) and add it to the stew, stirring after each addition to thicken.
9. Remove and discard the bay leaf before serving; serve immediately.
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