Potato-Bean Stew, pictured above. Whether you cook up your beans from dried or use canned, this warming stew has a little kick to it from poblano or Anaheim peppers.
Black Bean and Squash Stew. This wonderfully flavorful stew pairs squash and black beans for sweet and smoky flavors, and herbs like thyme and cilantro for an aromatic touch.
Korean Soft Tofu Stew. Spicy kimchi and spicy-sweet gochujang make this stew hot. Presented in a traditional way, as pictured, it makes a striking and elegant course.
Lentil and Rice Stew (Mjadera). Warming cumin and coriander make up the base of flavors here, while deeply caramelized onions on top add umami goodness.
Sour Lentil and Eggplant Stew (Rumaniyya). We’re used to stews being rich, spiced, hearty — enter pomegranate molasses, a tart-sweet syrup, to add a layer of brightness that makes us want another serving.
Source: Thanks https://www.washingtonpost.com/gdpr-consent/?next_url=https%3a%2f%2fwww.washingtonpost.com%2ffood%2f2021%2f03%2f01%2fvegetarian-vegan-stews-beans%2f