Cheesy Vegetarian

Creamy Three Bean Stew

This creamy three bean stew is the ideal healthy comfort food – with fresh veg and three types of beans, in a luxurious creamy tomato sauce!

Overhead shot of a bowl of creamy three bean stew with a dollop of sour cream.

This creamy three bean stew is basically my perfect dinner. It feels like a luxurious, comforting meal, but is packed with fresh vegetables and protein-rich beans (three kinds, in case you couldn’t have guessed) – all coated in a creamy, silky sauce with heaps of flavour (swoooon).

It ticks all the boxes!

A bowlful of creamy three bean stew topped with parsley and a dollop of sour cream.

Healthy comfort food

Veggie-packed comfort food has got to be my all-time favourite food category, and it doesn’t get much better than this creamy three bean stew. It’s absolutely full of goodness, but is about as far from rabbit food as you can get (I’ve never been much of a salad person).

After eating a meal like this, you feel totally satisfied, and your body thanks you too.

Close up photo of a spoon being dipped into a bowl of creamy bean stew.

What’s in this creamy three bean stew?

There are 3 main elements to this hearty vegetarian stew:

the vegetables – I chose carrots, courgette (zucchini) and mushrooms
the beans – three different types! I used black beans, kidney beans and cannellini beans
the sauce – made with tomatoes, creamy tomato soup, and an extra dollop of cream for good measure

As long as you make sure your bean stew contains these three elements, it will be a success – even if you decide to switch things up a bit (see below for some ideas for how to adapt the recipe!).

A spoon taking a scoop of vegetarian bean stew from a bowl.

How to make creamy three bean stew

Step 1: Fry off the vegetables

Start by dicing your veggies, and adding them to a large saucepan. Cook them for a few minutes until they’re just starting to soften.

Diced vegetables being cooked in a saucepan.

Step 2: Add most of the remaining ingredients

We’re already at the ‘add everything else’ stage – this recipe really couldn’t get much simpler.

Add the beans and sauce ingredients to the pan, and leave everything to simmer for a little while, until the sauce has thickened nicely and the vegetables and beans are totally soft.

Three bean stew being cooked in a saucepan.

Step 3: Make it extra creamy

As a little finishing touch, I like to add one more little dollop of something to make it extra creamy. To be honest, there are lots of ingredients you could use for this purpose, which would all have pretty much the same effect:

cream
sour cream
Greek yogurt
cream cheese

Just be careful if you’re using the low fat version of any of these ingredients, as low fat dairy products can sometimes split and curdle in this kind of situation.

It’s best to stick to the full fat version if you can, or if you really want to use low fat, temper the ingredient first. To do this, mix a spoonful of your hot stew into the yogurt (or whatever you’re using) first, then add it all back into the pot. This helps to minimise the temperature shock, and reduces the risk of curdling.

A dollop of sour cream being added to a rich tomatoey bean stew in a saucepan.

The difference that one good dollop of sour cream had on my three bean stew was really pretty amazing:

It makes the whole thing so much more luxurious, and transforms a simple bean stew into something seriously tempting.

A bowlful of creamy vegetarian three bean stew topped with parsley and sour cream.

How to serve three bean stew

This stew already contains all the most important food groups, so there’s no need to serve anything alongside it if you don’t want to. Just a nice big bowl and a spoon are all you need.

Personally though, I think a bit of garlic bread or some crusty bread and butter are absolutely perfect for mopping up the bowl and adding a nice bit of crunch…

A hand using a piece of garlic bread to scoop up some three bean stew.

How to adapt the recipe

One of the best things about this recipe is that it’s endlessly adaptable – it’s such a good fridge clearer. I would be willing to bet that almost all of you could make this three bean stew entirely from ingredients you already have in the house.

Who doesn’t already have a cupboard full of random tins of beans? And a fridge full of veggies that could do with being used up?

Just chuck ’em all in – the more the merrier.

You could choose different vegetables, different beans, or adjust the sauce ingredients, and you’ll almost certainly still end up with a really tasty meal. In fact, it’s pretty fun if it ends up slightly different each time you make it.

Creamy Three Bean Stew

This creamy three bean stew is the ideal healthy comfort food – with fresh veg and three types of beans, in a luxurious creamy tomato sauce!

Course Main meal

Cuisine Mediterranean

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings

Calories 368kcal

Author Becca Heyes

Ingredients

1 tbsp oil
1 onion, sliced or diced
2 medium carrots, diced
3 cloves garlic, minced
1 medium courgette (zucchini), diced
~ 5 medium mushrooms, diced
400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
400 g (~ 1⅓ cups) tinned tomatoes
400 g (~ 1 1/3 cups) tin cream of tomato soup
1 tsp dried oregano
1 tsp black pepper
1 vegetable stock cube, crumbled
2 tbsp cream, cream cheese, sour cream or Greek yogurt (full fat versions)
Small bunch fresh parsley, chopped (optional)

Instructions

Heat a dash of oil in a large saucepan, and add the diced onion and carrot. Cook over a medium heat for a few minutes, stirring regularly, until the onion has softened slightly. Add the garlic, courgette and mushrooms, and cook for a further 5 minutes, until the vegetables are beginning to soften.
Add the three drained tins of beans, tin of tomatoes, and tin of tomato soup. Also add the oregano and black pepper, along with a crumbled stock cube (or just some salt, if you prefer).
Bring to a simmer, and cook for around 20-30 minutes, stirring occasionally, until the liquid has reduced to produce a thick sauce.
Add the cream, mix to combine, and serve warm, garnished with fresh parsley if desired.

Notes

Feel free to use different vegetables or different beans, depending on what you have in the kitchen.

It’s best to use full fat dairy products for cooking, as low fat varieties tend to split and curdle when added to heat. If you really need to use a low fat dairy ingredient, temper it before adding it to the stew. To do this, mix one spoonful of the hot stew into the low fat yogurt (or whatever it is), and stir it together. Then add it back into the stew. This reduces the temperature shock to the yogurt, and minimises the risk of curdling.

Nutrition

Nutrition Facts

Creamy Three Bean Stew

Amount Per Serving (1 portion)

Calories 368
Calories from Fat 67

% Daily Value*

Fat 7.4g11%

Saturated Fat 2.5g13%

Cholesterol 11mg4%

Sodium 1082mg45%

Potassium 1217mg35%

Carbohydrates 60.1g20%

Fiber 17.8g71%

Sugar 9.8g11%

Protein 18.6g37%

Calcium 111mg11%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe.

Love healthy comfort food? My veggie-packed slow cooker black bean soup is perfect:

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Cheesy Vegetarian

Easy Vegetable Moussaka Casserole

Just like vegetable lasagne, vegetarian moussaka is one of those dishes that I adore, but I rarely cook for myself, because it always seems like such a huge effort. Cooking lentils, boiling potatoes, grilling slices of eggplant, simmering tomato sauce… the vast majority of the time, I really, truly can not be bothered.

That’s why this vegetable moussaka casserole is such a revelation! It’s a casserole-style version of my favourite veggie moussaka, which tastes just the same, but is so much less effort to make! Just stick everything in a baking dish and let it do its thing, casserole-style.

A spoon taking a scoop from a baking dish of cheesy moussaka casserole.

This moussaka casserole has two sections:

a tasty tomatoey layer underneath, made with all the usual ingredients you’d expect to find in a vegetable moussaka – tender lentils, melt-in-your-mouth eggplant and roasted potatoes, cooked in a rich tomato sauce
a thick layer of creamy bechamel sauce on top

As you scoop into the casserole, the creamy sauce drips down and smothers the tomatoey layer. It. Is. Delicious.

How is this Easier than a Regular Vegetarian Moussaka?

I’m not going to lie, this vegetable moussaka casserole takes quite a long time to bake, and the ingredients list is a fair bit longer than the majority of my easy recipes.

However, I stand by the fact that this is so much easier to make than most moussaka recipes. Although it takes a while to cook, it’s almost all hands-off time, where you can go and relax / do some other useful jobs / play with your kids / whatever else you like to do with your life.

Vegetarian moussaka casserole topped with sliced tomato.

This vegetarian moussaka casserole is easy to make because:

using canned lentils mean there’s no boiling required.
the vegetables are roasted in the oven, rather than the more hands-on method of cooking them on the stovetop.
there’s no fiddly layering of sliced ingredients – it’s all baked up together.
even the tomatoey sauce is cooked right there in the oven with the other ingredients.

It’s definitely not a quick weeknight dinner, but if you’re at home over the weekend, it’s the perfect dish to have baking in the oven while you’re busy with other things.

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Overhead shot of a cheesy topped moussaka casserole with sliced tomatoes.

Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

potatoes
eggplant (aubergine)
canned lentils (mine were green lentils)
onion – I only used half an onion (a small onion would also work!)
canned tomatoes
tomato paste
garlic – I used pre-minced garlic from a jar (my favourite time-saving ingredient!)
dried herbs – mint and oregano. I very rarely use dried mint but trust me, it tastes amazing in moussaka! Not a hint of toothpaste, I promise.
tomato – to slice up for the topping
milk, flour and butter – for the creamy white sauce. You can add a pinch of nutmeg to it as well, if you like.

Becca’s Top Tip

I used the same baking dish to roast up my vegetables, and then to cook the casserole itself. If you’ve got a little less time on your hands, the veggies will actually roast a little quicker if you spread them out on a baking tray – but I wanted to save on dishes to wash! I love a one pot meal.

Recipe Video

Overhead shot of a portion of vegetable moussaka with salad.

Printable Instructions

Vegetable Moussaka Casserole

This vegetable moussaka casserole is a much easier version of a vegetarian moussaka – but is just as tasty, with a luxurious creamy topping!

Course Main Course

Cuisine Greek, Middle Eastern, Turkish

Diet Vegetarian

Prep Time 25

Cook Time 1 35

Total Time 2

Servings

Calories 523kcal

Author Becca Heyes

Ingredients

For the lentil layer:

1 medium eggplant (aubergine) (~ 250g / ~ 9 oz)
~ 500g (~ 1 lb) potatoes
1 medium onion (or 1/2 large onion)
2 Tbsp oil
400 g tinned lentils, drained (240g, or ~ 1 1/4 cups, when drained)
400 g tin (~ 1 1/3 cups) chopped tomatoes
1 Tbsp tomato puree
1 tsp minced garlic
1/2 tsp dried mint
1/2 tsp dried oregano

For the topping:

60 g (~ 2 oz) butter
60 g (~ 2 oz) plain flour
500 ml (~ 2 cups) milk
1/2 tsp salt
1 large tomato, sliced

Instructions

Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Cut the eggplant, potatoes and onion into 2cm dice (I didn’t bother peeling the potatoes). Toss them in a little oil, and add to a baking dish – mine measured approx. 8 x 8 inches.
Roast the vegetables in the centre of the oven for around 50 minutes, stirring once or twice during cooking, or until the vegetables are fairly soft (the potatoes might still be a bit al dente). If you decide to spread the vegetables out onto a baking tray instead of using the dish, they will cook more quickly.
Add the tinned lentils, tinned tomatoes, tomato puree, garlic, and dried herbs, and mix well to combine.
Return to the oven for a further 30 minutes, until the tomatoes have thickened up into a rich sauce. Mix well.
To make the béchamel topping, melt the butter in a saucepan over a medium-low heat, and add the flour. Mix to create a thick paste (a roux), and cook for a minute or so, stirring constantly. Add the milk a little at a time, stirring until smooth each time before adding more milk. Season to taste with salt. If you need more detailed instructions, check out my white sauce recipe.
Pour the béchamel sauce over the lentil mixture, and top with a few slices of tomato.
Return to the oven for a final 25 minutes, or until the topping is lightly browned.
Allow to stand for a few minutes, then serve.

Nutrition

Recipe FAQs

Can I prepare moussaka in advance?

Absolutely! The casserole can either be cooked entirely and then reheated when needed, or you can assemble it, then do the final bake just before serving.

Can I freeze leftover moussaka?

Moussaka is perfect for batch cooking – just transfer any leftovers to a freezer-safe tub, and freeze. Reheat thoroughly in the microwave.