This vegan stew features classic Mediterranean flavours and ingredients in a hearty plant-based dish that’s ready in just 30 minutes.
Spanish cuisine is known for taking simple, cheap ingredients and making them into something spectacular.
A great example of this is my Spanish-style vegan lentil stew, which uses the humble brown lentil in combination with smoked paprika and veggies to make a smoky and savoury vegan stew for just $0.50 per serving.
Today I have for you another vegan stew recipe that uses the humble white bean and potatoes together with the classic Spanish combination of white wine, smoked paprika, tomatoes and basil.
This stew is a one-pot meal that’s simple to put together using economical ingredients and will leave you with a near-full bottle of wine to drink afterwards!
How to make this Spanish vegan stew
Start by sauteeing a bit of onion and garlic in olive oil.
Once they’re tender and fragrant, add in the basil and paprika. You need to be a bit careful with paprika because it can burn easily so just give it a couple seconds to release its flavour before pouring in the white wine.
The wine can simmer for a couple of minutes to burn off the alcohol, and then you can add a can of tomatoes.
I used whole tomatoes and broke them up with my spoon but you could also just add a can of diced tomatoes.
Also add the stock and a couple of diced potatoes. Bring it to a simmer, cover the pot and let it gently simmer until the potatoes are cooked through.
Finally, you just need to toss in a can of white beans, a couple handfuls of chopped spinach, salt and pepper.
Give the vegan stew another couple of minutes to heat the beans through and wilt the spinach and it’s done!
What to serve with it
This Spanish vegan stew goes great with a green salad and some crusty bread.
Since the stew is so simple to prepare, you have time to make a nice vegan garlic bread to go with it.
If you want something more typical of Spanish cuisine, you can try this pan con tomate recipe.
How to store it
This stew stores well in an air-tight container in the fridge for up to 4 days.
You can freeze it in a freezer-safe container for 3 – 4 months. Allow to thaw in the fridge overnight.
To reheat, transfer to a pot and heat over medium heat. You can also reheat this stew in the microwave.
Spanish Vegan Stew
- 1 tablespoon olive oil
- 1/2 medium onion diced
- 2 cloves of garlic finely diced
- 1 teaspoon dried basil
- 3/4 teaspoon smoked paprika
- 1/4 cup (60 ml) dry white wine
- 1 can (14 oz / 400 ml) whole or diced tomatoes
- 1 cup (250 ml) vegetable stock
- 2 medium potatoes peeled and diced
- 1 can (14 oz / 400 ml) white beans drained and rinsed
- 2 large handfuls chopped spinach
- 1/2 teaspoon salt or to taste
- pepper to taste
- Optional garnish: fresh basil
- Heat the oil in a medium pot over medium heat. Add the onion and sautee until tender then add the garlic and sautee until soft.
- Add the basil and smoked paprika. Stir for just a couple seconds to release the flavour but no more than that because paprika can burn easily.
- Add the white wine and allow to simmer for about 2 minutes to evaporate the alcohol.
- Add the tomatoes. If using whole tomatoes, break them up with your spoon into chunks then add the stock and potatoes. Bring to a simmer then cover and reduce the heat to low. Simmer until the potatoes are tender, stirring from time to time to make sure it’s not sticking – about 15 minutes.
- Uncover and add the beans, spinach, salt and pepper. Simmer for a couple more minutes to heat the beans through and wilt the spinach.
- Serve garnished with fresh basil if desired.