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Vegan Irish Vegetable and Bean Stew
Vegan Irish Vegetable and Bean Stew

Vegan Irish Vegetable and Bean Stew
A hearty and nutritious stew inspired by Irish cuisine, perfect for a filling lunch.
Vegan Irish Vegetable and Bean Stew

To provide a balanced meal with sufficient calories and nutrients to support energy needs during cycle training.

Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     carrot
  • 100
    g
     celery
  • 200
    g
     potato
  • 400
    g
     canned tomatoes
  • 200
    g
     cooked kidney beans
  • 500
    ml
     vegetable broth
  • 1
    item
     bay leaf
  • 1
    tsp
     thyme
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Vegan Irish Vegetable and Bean Stew
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and minced garlic, sauté until onion is translucent.
  3. Add diced carrot and celery, cook for another 5 minutes.
  4. Stir in diced potato, canned tomatoes, and vegetable broth.
  5. Add kidney beans, bay leaf, thyme, salt, and pepper.
  6. Bring to a boil, then reduce heat and simmer for 30 minutes.
  7. Remove bay leaf, adjust seasoning if needed.
  8. Garnish with chopped parsley before serving.
Nutrition Per Serving 1600 g Per 100g
Energy 800 kcal 50 kcal
Protein 25 g 1.6 g
Fibre 20 g 1.3 g
Salt 2 g 0.1 g
Sugar 15 g 0.9 g
Carbohydrates 130 g 8.1 g
Fat 25 g 1.6 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     carrot
  • 100
    g
     celery
  • 200
    g
     potato
  • 400
    g
     canned tomatoes
  • 200
    g
     cooked kidney beans
  • 500
    ml
     vegetable broth
  • 1
    item
     bay leaf
  • 1
    tsp
     thyme
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until onion is translucent.

Add diced carrot and celery, cook for another 5 minutes.

Stir in diced potato, canned tomatoes, and vegetable broth.

Add kidney beans, bay leaf, thyme, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 30 minutes.

Remove bay leaf, adjust seasoning if needed.

Garnish with chopped parsley before serving.

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