The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Bean Stew with Pesto & Balsamic Portobellos
Cannellini and edamame beans are the dreamy duo in this hearty, vegan stew. Simmer the full-of-fibre beans with warming veg stock, creamy yoghurt, garlic, basil and sweetheart cabbage. Sizzle portobello mushrooms with tangy balsamic vinegar. Finish with a drizzle of green pesto, fresh rocket, and toasted almond flakes.
Ready in 20
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 portobello mushrooms
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 sweetheart cabbage
- 230g cannellini beans (cannellini beans, water, salt)
- 10g flaked almonds (Nuts)
- 100g edamame beans (Soya)
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 20g rocket
Nutritional Information
Calories: 471
Protein: 19g
Carbs: 29g
Fat: 29g
Ingredients
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 10g flaked almonds (use half) (Nuts)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 100g edamame beans (use half) (Soya)
- 2 portobello mushrooms (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 sweetheart cabbage (use half)
- 20g rocket (use half)
- 2 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 471
Protein: 19g
Carbs: 29g
Fat: 29g
Creamy Bean Stew with Pesto & Balsamic Portobellos
Cannellini and edamame beans are the dreamy duo in this hearty, vegan stew. Simmer the full-of-fibre beans with warming veg stock, creamy yoghurt, garlic, basil and sweetheart cabbage. Sizzle portobello mushrooms with tangy balsamic vinegar. Finish with a drizzle of green pesto, fresh rocket, and toasted almond flakes.
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Cooking Instructions
- Boil a half-kettle. Heat a medium frying pan on medium heat. Add the almonds and toast for 2-3 mins, turning regularly, until golden. Remove and set aside.
- Trim and finely slice the cabbage. Reheat the almond pan on medium-high heat with 1 tsp oil. Add the cabbage and half the garlic, basil and parsley paste, then cook for 2-3 mins, until softening.
- Drain and rinse the cannellini beans. Add the yoghurt, cannellini beans, yeast, 250ml boiling water (125ml for 1 person) and crumble in half the stock cube. Bring to a boil then simmer for 3-4 mins, until the sauce has thickened. Add the edamame in the final minute of cooking.
- Meanwhile, quarter the mushrooms. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the mushrooms and cook for 3-4 mins, until soft. Stir in the remaining garlic, basil and parsley paste and season with sea salt. Then, add the vinegar and cook for another 1-2 mins, until the balsamic is coating the mushrooms.
- Season the beans with sea salt to taste then serve in bowls and top with the mushrooms. Drizzle over the pesto and garnish with rocket and toasted almonds.
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