Vegan Beet and Bean Stew*

50 and 100 (8 oz) servings

Crediting:

One 8 oz serving provides:

PrimeroEdge: SR110657

3 qt (6.6#s) Beet Root, Whole, Topless
3 qt (5#s) #10 can Low Sodium Great Northern Beans, drained
(1 #) Portobello Mushrooms, Sliced
3 qt (3 #s) Baking Potatoes
2 cups Onion, chopped
2 cups Celery, chopped
¼ cup + 1 ½ teaspoons Salad Oil, divided
3 Tablespoons Garlic, minced - fresh or canned in water
¼ cup Lemon Juice
3 gal Water
1 cup Vegan Vegetable Stock Base
¼ cup Dried Dill
3 ⅛ cups Sour Cream, if desired (Not vegan)

6 qt (13.2 #s) Beet Root, Whole, Topless
6 qt (10.2 #s) #10 can Low Sodium Great Northern Beans, drained
(2 #s) Portobello Mushrooms, Sliced
6 qt (6 #s) Baking Potatoes
4 cups Onion, chopped
4 cups Celery, chopped
½ cup + 1 Tablespoon Salad Oil, divided
6 Tablespoons Garlic, minced - fresh or canned in water
½ cup Lemon Juice
6 gal Water
2 cups Vegan Vegetable Stock Base
½ cup Dried Dill
6 ¼ cups Sour Cream, if desired (Not vegan)

Wash beets well, scrbbing gently with a produce brush. Pat dry well. Do not peel. Rub each beet with ⅛ teaspoon oil.
Wash portobello mushrooms and set aside.
Wash and dice medium baking potatoes (3.8") with skin on.
Preheat oven to 400°F. Cover a full sheet pan with parchment paper. Distribute oiled beets evenly on pan. Roast for 25-35 minutes or until al dente. The beets are ready when able to be punctured with a paring knife and the skin is blistered. Use the back of a paring knife to scrape away skin.
Dice the beets into medium (⅜") portions. Set aside.
Combine onion, celery, garlic, mushrooms & oil in kettle. Sauté on medium heat until onion begins to soften. Cover with water and bring to boil. Stir in stock base.
Remove 1 quart (for 50-serving recipe, or 2 quarts for 100-serving recipe), of broth & vegetable mixture and all of the mushrooms, from the kettle. Puree this using an immersion blender. Return blended mixture to kettle and stir.
Add diced potatoes and roasted beets. Cover with lid and reduce to low temperature.
Simmer for 45 minutes or until potatoes are al dente and beets have released their starch.
Add the beans, dill, and lemon juice to the kettle and stir.
Simmer 10 minutes – the beans should be soft but retain their shape. Serve 8 oz stew with 1 tablespoon sour cream if desired.

Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development. (Palmyra Area School District)

*This recipe was not submitted to USDA.

This project was funded using U. S. Department of Agriculture grant funds.

This institution is an equal opportunity provider.