This rich and hearty vegan stew is packed with veggies. Earthy flavors come from eggplant and mushrooms, while bell pepper and green beans provide snap and sweetness., August 2021


Credit: Will Dickey

Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large pot over medium-high heat. Add eggplant; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Use a slotted spoon to transfer the eggplant to a medium bowl.

  • Add another 1 tablespoon oil to the pot. Add mushrooms; cook, stirring frequently, until softened, 6 to 7 minutes. Use the slotted spoon to transfer the mushrooms to the bowl with the eggplant.

  • Add the remaining 1 tablespoon oil to the pot. Add bell peppers and onion; cook over medium-high heat, stirring occasionally, until mostly softened, 3 to 4 minutes. Add garlic, thyme and paprika; cook, stirring constantly, until fragrant, about 1 minute. Add water, crushed tomatoes, potato, tamari (or soy sauce) and salt. Stir in the cooked eggplant and mushrooms; bring to a boil. Reduce heat to medium-low to maintain a low simmer. Cover and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Increase heat to medium-high and add green beans; cook, stirring occasionally, until just tender, about 5 minutes. Remove from heat and stir in vinegar to taste, 1 tablespoon at a time. Garnish with parsley, if desired.


People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

To make ahead

Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

Nutrition Facts

about 2 cups
209 calories; fat 7g; sodium 463mg; carbohydrates 32g; dietary fiber 7g; protein 7g; sugars 11g; niacin equivalents 6mg; saturated fat 1g; vitamin a iu 1987IU; potassium 1170mg.