Vegan Bean and Halloumi Stew
Warm up with this hearty Vegan Bean and Halloumi Stew—a plant-based twist on a comfort food classic. Packed with protein-rich cannellini beans, chickpeas, and kidney beans, this stew is simmered with aromatic vegetables, juicy tomatoes, and a hint of smoky paprika and cumin for a deeply satisfying flavor. The addition of golden, pan-seared vegan halloumi offers a delightful, cheesy bite that perfectly complements the stew’s rich, savory broth. Finished with fresh parsley and a squeeze of lemon for a burst of brightness, this one-pot recipe is a healthy, gluten-free vegan dinner option that’s ready in under an hour. Serve it piping hot for a nourishing, soul-soothing meal the whole family will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 diced red bell pepper
- 1 15-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 1 15-ounce can, drained and rinsed canned cannellini beans
- 1 15-ounce can, drained and rinsed canned chickpeas
- 1 15-ounce can, drained and rinsed canned kidney beans
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces, cubed vegan halloumi cheese
- 2 tablespoons, chopped fresh parsley
- 1 juiced lemon
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, until translucent.
Add the minced garlic, diced carrots, diced celery, and diced red bell pepper. Sauté for another 5 minutes until the vegetables start to soften.
Stir in the canned diced tomatoes and vegetable broth, bringing the mixture to a simmer.
Add the cannellini beans, chickpeas, kidney beans, bay leaf, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine.
Reduce the heat to low and cover the pot. Let the stew simmer for about 30 minutes, stirring occasionally.
In a separate pan, lightly brown the cubed vegan halloumi cheese over medium heat, turning occasionally, until golden on all sides, about 5 minutes.
Remove the bay leaf from the stew and discard it. Stir in the browned vegan halloumi cubes.
Adjust the seasoning if needed, then stir in the chopped fresh parsley and lemon juice.
Ladle the stew into bowls and serve hot. Enjoy your plant-based feast!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 16.7 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1565 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
