Veggie, bean & pasta stew

A hearty dish with the benefit of using only one pot - minimal washing up!

Pasta dish

Serves 4-6


  • A good sized splodge of cooking oil
  • 1 medium onion
  • 1 green chilli
  • 3-4 garlic cloves
  • 1 bowl of mixed veggies
  • 2½  handfuls of red lentils
  • 1 tin of chopped tomatoes
  • ¼ – ½ tube of tomato puree
  • 200g pasta - I normally use fusilli
  • 2 tins of beans. I like to use butter beans and borlotti beans - use your faves
  • 2 heaped teaspoons of ground coriander
  • 1 heaped teaspoon of ground cumin
  • 1 heaped teaspoon of paprika
  • 2 level teaspoons of oregano
  • 1 teaspoon of Marmite (optional - you love or hate it!)
You can use any veggies you like. Last time I made this, I used carrots, courgettes, dwarf beans, sweet potato, red pepper and butternut squash.


  1. Warm the oil in a large pan, dice the onion and cook until softened.
  2. Add the cumin, coriander, paprika, garlic, and (chopped) chilli. Stir well.


  3. Add the chopped veggies and stir well. Not sure if this does anything, but it makes me feel better!

  4. Add the tin of chopped tomatoes, tomato puree, basil, oregano, and a pint of water. Bring to the boil.

  5. Add in the Marmite and lentils. Reduce to a simmer for about 20 minutes.
  6. Add the pasta and another pint of water. Bring back to a hard simmer. Keep an eye on it - add more water if required.


  7. After 5 minutes, add in the beans.


  8. Keep cooking until the pasta is done. Once the pasta is cooked, your meal is ready!

Goes well with

  • A topping of grated vegan cheese.
  • Garlic bread.
  • Summer salad.

Also see

General vegan cooking tips

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