Veggies that take a bit longer to cook will obviously need more time, so I’d start those first and let them get close to done before adding in things that take less time. I used veggies that I knew would cook quickly but more importantly that would all cook at about the same rate. Like I said, use what you like, just be careful of cook time. Veggies I used: onion, garlic, mushrooms, red bell pepper, tomatoes, artichoke hearts, and kale.
I mean, you could use pretty much anything you wanted, but seeing as this is a recipe, I’ll tell you what I used (amounts, etc. So, the bulk of this recipe is just veggies. You could also swap out homemade seitan, tofu, tempeh, lentils, or any other type of meat alternative… or just omit entirely. And like I said before, any beans will work. This recipe relies on canned butter beans to make a very quick meal, but you could use pre-cooked from scratch beans just well. They’re actually technically lima beans, but I’ve always seen them labeled as butter beans. They’re just giant, satisfying, and have an amazing buttery texture-hence the name. So, since this is a vegan butter bean recipe, let’s start with the star of the show: butter beans. My husband and I both went back for seconds of this one.Īlright, enough yapping about this delicious recipe. This vegan ragout is warm, tomato-y (omit if desired), chunky, hearty, wholesome, rustic, and cozy.ĭon’t skip the crusty bread or another starch to soak up that delicious sauce. Any you like is fine, just keep in mind that some veggies like potatoes, carrots, and other root vegetables will take longer to cook than veggies such as broccoli, cauliflower, or green beans. Of course, we only make vegan ragout in my house, and while you could easily use tofu, tempeh, seitan, or another meat alternative, I’ve opted to just use butter beans.Īlso, like I said, lots of veggies. It’s kind of like a stew but with less liquid. Use any beans, any seasonings, and any add-ins you like-it’s truly a customizable dish, and very forgiving for novice cooks.Ī ragout is typically a meat dish that’s packed with stewed vegetables and seasonings. The best part about this vegan ragout is you can just grab random veggies from the fridge, chop them up and throw them in. So you COULD serve it with pasta if you’re as addicted as I am, but rice, crusty bread, or a side salad would work just as well. Hey Internet, I’ve got a new quick dinner for you and it’s not pasta for once! LOL, what can I say, I love me some pasta.īut… this tuscan butter bean ragout (vegan of course, but also gluten-free!) is packed with protein, veggies, tons of flavor, and you can really serve it anyway you like.
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