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Thick, savory, and deeply comforting — this veggie & white bean stew is packed with mushrooms, cabbage, carrots, and bell pepper in a rich tomato-herb broth. It’s 100% plant-based, gluten-free, and ready in under 30 minutes, yet tastes like it simmered all day. Serve it with crusty bread or over rice for a complete, satisfying meal.

✅ High in plant protein + fiber
✅ Naturally dairy-free & gluten-free
✅ Budget-friendly (~$1.50/serving)
✅ Meal prep champion (tastes better on day 2!)
✅ One-pot cleanup

Ingredients (4 servings):
• 200g cooked white beans
• 200g mushrooms (sliced)
• 1 carrot, 1 onion, 1 bell pepper (diced)
• 200g shredded cabbage
• 2 garlic cloves
• 1 tbsp tomato paste
• 2 tbsp olive oil
• Paprika, thyme, salt, pepper
• Optional: fresh parsley + lemon juice to finish

Method: Sauté base veggies → add mushrooms → stir in cabbage & pepper → add tomato paste, beans, water → simmer 15–20 min. Done!

📌 Pro tip: Add a splash of apple cider vinegar at the end for extra brightness!

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💬 Comment below: Bread on the side — or spoon straight from the pot?