A hearty French-inspired Vegan Stew from Katy Beskow

This hearty recipe has been provided by the amazingly talented vegan chef, @katybeskow, taken from her new cook book ‘Easy Vegan Bible’. The 6th book she has realeased, this one has 200 recipes .

‘Pot au Feu with white beans’ ????

Ladled into a bowl, this warming French-inspired stew is perfect for a cosy night in. Serve with some crusty bread and a glass of our Merlot vegan wine.????

Serves 4 and suitable to freeze


1 tbsp sunflower oil

1 medium leek, thinly sliced

1 celery stick, finely chopped

1 carrot, peeled and thinly sliced into rounds

2 courgettes, roughly diced

8 green beans, roughly chopped

2 garlic cloves, crushed

1 x 400g can of good quality chopped tomatoes

1 x 400g can of cannellini beans, drained and rinsed

500ml of hot vegetable stock

1 sprig of fresh rosemary

1 sprig of fresh thyme

Pinch of freshly grated nutmeg

Handful of flat-leaf parsley, finely chopped

Generous pinch of each sea salt and black pepper


Heat the oil in a large pan, add the leek, celery and carrot and cook over a medium-high heat for 5 minutes, stirring frequently to avoid sticking. Throw in the courgettes, green beans and garlic and cook for a further 2 minutes.

Pour in the chopped tomatoes, cannellini beans and vegetable stock and stir through. Add the rosemary and thyme sprigs, then simmer for 30 minutes.

Remove from the heat and discard the woody herbs. Stir through a pinch of nutmeg and season to taste with sea salt and plenty of black pepper. Scatter over the flat-leaf parsley just before serving.


Fact: Pot au feu translates to ‘pot on the fire’, a traditional one-pot meal for an easy to cook,  fuss-free supper.

Vegan stew recipe