Try a hearty vegan potato stew that’s not like the rest! This meat-free stew uses simple ingredients simmered in one-pot and is extra filling. Imagine tender melt-in-mouth chunks of potato simmered in a base of garlic, onion and cilantro with creamy butter beans.
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Why You’ll Love This Recipe
- Adapted to be vegan from my family’s recipe of ousiyeh aka yakhnet batata (Lebanese potato stew). Aren't new recipes fun!
- Perfect comfort food, each mouthful of potato chunks and beans is comforting and satisfying, you're soul will love it!
- Minimal preparation and only one-pot needed. Perfect for those lazy colder months to make a simple dinner or lunch.
- Great for batch-cooking, meal-prepping or just for leftovers. I always make a big potful so that I can have leftovers.
- A healthy low-fat starchy meal that can be paired with your favorite side of veggies.
- The extra filling and simple ingredients are all budget-friendly.
- Dietary friendly - vegan, gluten free, soy free, corn free, nut free and oil free.
Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Potato is my favorite vegetable and is the main ingredient. The best potatoes to use are all-rounder types of potatoes (or any type of boiling potatoes) as they will hold their shape during cooking. Wash, peel, and dice the potatoes into bite-sized pieces.
Cilantro (fresh coriander), cloves of garlic and onion are the key flavorings, with coriander really taking the main stage. The cilantro will need to be roughly chopped, the onions finely diced and the garlic is to be crushed.
Ground coriander, salt, and pepper, I don’t recommend skipping these, they all help to really give so much flavor to the potatoes and beans.
Butter beans (lima beans) are used to replace the cubes of red meat typically used to make this Lebanese vegan potato stew. I have found these beans to work well with absorbing the flavors rather than altering them. I also love cooking with these beans as they are fast to cook and are a good source of plant-based protein.
Ensure the butter beans are pre-soaked prior to adding them to this potato stew, otherwise, you can use canned butter beans, just drain and rinse them prior to adding them to the stew.
Another vegan Lebanese recipe containing butter beans is this vibrant butter bean salad.
How To Make Vegan Potato Stew
Prepare The Butter Beans
Soak the butter beans. At least four hours prior to cooking, soak the butter beans in boiling water. Add one cup of dry beans to a large bowl and top with 4 - 5 cups of boiling water. Otherwise, soak the beans overnight in room-temperature water.
Drain the butter beans and then discard any loose skin, just before you start to cook this vegan potato stew.
If you are using canned beans, skip the above steps.
Cook This Cozy Vegan Stew
Sweat the onions, garlic and cilantro. Over high heat, add two tablespoons of water and the finely diced onions in a large non stick heavy pot (or even a dutch oven (affiliate links)), and sweat the onions until translucent. Then add garlic and half of the cilantro (fresh coriander) and sweat until wilted. Note - add more water if needed if the pot becomes dry.
Add the remaining ingredients. Stir through potatoes covering with onion, cilantro and garlic. Add the water, drained butter beans, ground coriander, salt, and pepper and give it another stir ensuring the ingredients are evenly combined.
Cooking time. Cover with the lid and bring to a soft boil, turn the stove down to medium heat and simmer until tender, approximately 20 minutes. You may need to skim off any froth during the cooking process using a slotted spoon (affiliate link), as well as discard any loose bean skin that may have come off during cooking.
Turn off the heat, and serve warm with some chopped cilantro or fresh parsley on a bed of bulgur and vermicelli.
As water is being used to sweat the aromatics rather than oil, continuous stirring is needed to ensure the onions, garlic and cilantro do not stick to the bottom of the pot.
If you prefer, a bit of olive oil can be used to sweat the garlic onions and cilantro in this hearty vegan stew. Only a tablespoon is needed. I prefer to make this oil-free and low-fat, traditionally it was always made with olive oil.
As this stew cooks the amount of water will reduce and slightly thicken as it cooks with the starch from the potatoes. There still should be plenty of juice when serving this stew.
Don't over-stir the potatoes, this will ensure each potato piece will hold their shape.
This vegan potato stew should never be rumbling whilst cooking.
As the butter beans are the replacement to red meat which is typically found in the original recipe of Ousiyeh, you can select any type of bean you prefer.
Or try adding chunks of carrots instead.
Whilst this is not typical when cooking Lebanese potato stew - if you wish to add fiber directly to this dish stir through some chopped leafy greens such as kale, mallow or baby spinach. Do this in the last five minutes of cooking to avoid overcooking these greens.
This vegan potato stew is always served over bulgur with vermicelli, which results in a deep nutty garlicky herby flavoring - next level so much yum! If you’re on a gluten-free diet, try it with brown rice, white rice or even quinoa instead.
Or try it with vermicelli rice if can't access bulgur.
As this is a high-starch meal, I always enjoy it with a side of leafy green salad (or any type of salad really) try it with Rocca salad or salatat malfouf. Or as pictured above, I love to eat it with fresh lettuce leaves!
Once the stew has cooled down to room temperature, place it into an airtight container and refrigerate for up to 5 days. When ready to eat, heat only the portion to be consumed.
You'll be able to tell that your stew is finished when the potatoes are easily pierced with a fork and the beans are tender. Once the potatoes have reached this point, you can remove your stew from the heat.
More Easy Vegan Stew and Potato Recipes
Or for other vegan Lebanese stews, try my bazella w riz without meat, it is stewed peas in a tomato base or try my delicious fasolia recipe this hearty stew is also beans but in a tomato base, these too are easy recipes for winter months.
Otherwise, here is a list of soul-satisfying Lebanese stew recipes. Who doesn't love a good stew right?!
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Hearty Vegan Potato Stew (Lebanese Yakhnet Batata)
Prepare The Beans
- Soak the butter beans for at least four hours in boiling water (1 cup of beans in 4 cups of boiling water) or overnight in room-temperature water. Before cooking the vegan potato stew, drain the beans and remove any loose skins.1 cup Butter beans
- On high heat, in a large non-stick pot or Dutch oven, use two tablespoons of water (or as much as you require) to sauté finely diced onions until they turn translucent. Then, add the crushed garlic and half of the chopped cilantro, sweating them until wilted.1 large Onion, 4 large Garlic cloves, ½ cup Coriander (cilantro)
- Next, add in the cubed potatoes, soaked butter beans, ground coriander, salt, pepper and water. Stir to evenly mix the ingredients. Cover and bring to a soft boil. Turn heat down to medium and allow to simmer for 20 minutes with the lid on or until potatoes are tender. You may need to skim the top if there is excess froth and also pick out any loose bean skin. Turn off the heat and stir through the other half of the fresh coriander (cilantro). Serve topped with extra fresh herbs and an optional dash of lemon juice.1 kilogram Potatoes, 1 teaspoon Ground coriander, 2½ teaspoon Salt, 1 teaspoon Cracked black pepper, 5 cups Water
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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