Nutrition Facts for Vegan bean and halloumi stew

Vegan Bean and Halloumi Stew

Savor the hearty comfort of a Vegan Bean and Halloumi Stew, a plant-based twist on a classic favorite. Packed with protein-rich cannellini beans, chickpeas, and kidney beans, this wholesome stew is bursting with vibrant vegetables like carrots, celery, and red bell pepper, simmered in a rich tomato and vegetable broth enhanced with warming spices like cumin and smoked paprika. The real star is the golden-browned vegan halloumi, lending a satisfyingly savory touch to every bite. Finished with a splash of fresh lemon juice and a sprinkle of parsley, this cozy, one-pot dish is perfect for weeknight dinners or meal prepping, offering 45 minutes of comforting, flavor-packed goodness. Vegan, protein-packed, and utterly delicious, this stew is sure to win hearts around the table!

Nutriscore Rating: 81/100
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Image of Vegan Bean and Halloumi Stew
Prep Time:15 mins
Cook Time:45 mins
Total Time:60 mins
Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 large, diced onion
  • 3 minced garlic cloves
  • 2 medium, diced carrots
  • 2 diced celery stalks
  • 1 diced red bell pepper
  • 1 15-ounce can canned diced tomatoes
  • 4 cups vegetable broth
  • 1 15-ounce can, drained and rinsed canned cannellini beans
  • 1 15-ounce can, drained and rinsed canned chickpeas
  • 1 15-ounce can, drained and rinsed canned kidney beans
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 8 ounces, cubed vegan halloumi cheese
  • 2 tablespoons, chopped fresh parsley
  • 1 juiced lemon

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, until translucent.

Step 2

Add the minced garlic, diced carrots, diced celery, and diced red bell pepper. Sauté for another 5 minutes until the vegetables start to soften.

Step 3

Stir in the canned diced tomatoes and vegetable broth, bringing the mixture to a simmer.

Step 4

Add the cannellini beans, chickpeas, kidney beans, bay leaf, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine.

Step 5

Reduce the heat to low and cover the pot. Let the stew simmer for about 30 minutes, stirring occasionally.

Step 6

In a separate pan, lightly brown the cubed vegan halloumi cheese over medium heat, turning occasionally, until golden on all sides, about 5 minutes.

Step 7

Remove the bay leaf from the stew and discard it. Stir in the browned vegan halloumi cubes.

Step 8

Adjust the seasoning if needed, then stir in the chopped fresh parsley and lemon juice.

Step 9

Ladle the stew into bowls and serve hot. Enjoy your plant-based feast!

Nutrition Facts

Serving size 3902.3 grams (3902.3g)
Amount per serving % Daily Value*
Calories 2995
Total Fat 115.10g 148%
Saturated Fat 33.80g 169%
Polyunsaturated Fat 9.30g
Cholesterol 9mg 3%
Sodium 11315mg 492%
Total Carbohydrate 358.80g 130%
Dietary Fiber 101.90g 364%
Total Sugars 68.50g
Protein 141.70g 283%
Vitamin D 0IU 0%
Calcium 2234mg 172%
Iron 41mg 230%
Potassium 8922mg 190%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%
Protein: 18.7%
Carbs: 47.2%