YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups yellow wax beans
- 2 cups green beans
- 3 tbs olive oil
- 1 medium onion, diced
- 1 medium garlic, minced
- 1 medium yellow bell pepper, sliced
- 1 liter veggie broth
- to taste salt, pepper
- 2 tsp sweet paprika powder
- to taste vegan sour cream
- 2 cups yellow wax beans
- 2 cups green beans
- 3 tbs olive oil
- 1 medium onion, diced
- 1 medium garlic, minced
- 1 medium yellow bell pepper, sliced
- 1 liter veggie broth
- to taste salt, pepper
- 2 tsp sweet paprika powder
- to taste vegan sour cream
Directions
1. In a wide bottomed pot, sauté the onions on oil until translucent. Remove pot from heat and stir in the paprika powder.
2. Place the pot back over heat and add the chopped beans and minced garlic. Season with salt and pepper and stir.
3. Add the yellow pepper slices after few minutes.
4. Finally, add the veggie broth to the pot and if needed, enough water to cover the beans. Bring everything to a boil, then reduce heat for simmer and put a lid on the pot. Cook until beans become tender.
If you decide to add slurry to your stew, heat up half cup of oil for the traditional version, but if you’d like something healthier use water or veggie broth. Bring it to a boil then whisk in about 5 tsp flour. Quickly remove it from heat while whisking so it won’t get burned. Add it to the soup before removing from heat. Let it rest for a while to thicken.
Serve it with sour cream on side.
Vegan Tofu & Melon Grilled Saslik With Mustard Glaze
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Imola Toth
