Vegan Bean & Vegetable Ragout

This blog is now hosted at http://veganchickie.com

I have had a bit of a slow cooker fetish lately, I think it has to do with the cold New Zealand weather, there’s nothing like the smell of comfort food wafting through the house all day long while you sit by the fire.

This one is one of my favourites from the slow cooker so far, it’s super easy and very delicious!

Bean & Vegetable Ragout
(Fresh from the Vegetarian Slow Cooker)

Ingredients:
2 tablespoons of Olive Oil
1 medium sized onion, leek, finely chopped
1 large carrot, halved lengthwise and sliced into half moons
1 large turnip, peeled and sliced
1 large parsnip, peeled, halved lengthwise and sliced into half moons
1 large sweet potato, peeled and diced
1 1/2 cups of cannellini or other white beans (or one can)
2 cups vegetable stock
1/2 cup dry white wine
1 teaspoon minced fresh thyme leaves or 1/2 tsp dried
1/4 teaspoon freshly ground black pepper
1 cup cooked chopped collards or other dark leafy greens (we used silver beet)
IMG_9261Method:
1. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until softened – about 5 minutes.

2. Transfer the cooked vegetables to the slow cooker. Add the turnip, parsnip, sweet potato, beans, stock, thyme, salt and pepper. Cover, and cook on low for 6 – 8 hours.

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3. About 30 minutes before ready to serve, stir in the collards or leafy greens.

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4. Serve hot! (for the non vegans, top with some grated parmesan for extra yum!!)

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Nice and easy!

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2 Responses so far »

  1. 1

    nathan said,

    Can you explain why you decided to cut out onion from your diets?
    I couldn’t imagine cooking without onion.

    • 2

      womandom said,

      It’s not really an exciting reason! I’m allergic to onion, it reacts badly with me for some reason.. so now I substitute with leek!


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