Greek-Inspired Potato Stew
Wholesome, comforting and so incredibly delicious.
I love Greek food so much! It’s one of my favorite cuisines. It’s simple, fresh and oh-so-tasty. This hearty stew is not a traditional dish, but it’s loaded with Greek flavors. My recipe is inspired by the classic ‘Patates Yahni’, a naturally vegan Greek stew that features potatoes cooked in a rich, herby, tomato and olive oil sauce. Well, this recipe is a little fancier, but I think it’s amazing and I truly believe you are going to love it.
Instead of onion I used leek, and instead of fresh tomatoes, I used a combination of cherry tomatoes and sun-dried tomatoes. These simple swaps add so much flavor. I also added a little white wine (which is what I sipped with every meal while I was visiting Santorini), black olives (a Greek classic) and gigante beans (because Gigantes Plaki are magical, and I thought it would be nice to incorporate some of that magic here). The end result is scrumptious and tastes like a Mediterranean dream. Simple, yet so flavorful.
Whether you are looking for a rich, cozy, satisfying meal that’s a crowd pleaser or a healthy, filling, plant-based dinner, this Greek-Inspired Stew is for you. It checks all the boxes. Best of all, it’s super easy to make. Just a little chopping, a little sauteing and the stove will do the rest for you. All you have left to do is slice a nice sourdough loaf, pour yourself a glass of wine (or not) and enjoy a big bowl of Mediterranean food. Make extra and you’ll have leftovers for the rest of week, but please don’t freeze it! Potatoes don’t freeze well, they’ll lose their texture and become a soggy, mushy mess.
WHY YOU’LL LOVE THIS RECIPE
Wholesome Ingredients: Olive oil, leek, garlic, potatoes, butter beans and tomatoes form the backbone of this dish. It’s simple, nutritious and delicious. It’s high in fiber, has a good dose of plant-based protein, complex carbs and healthy fats. Worried about the alcohol content? Wondering if this meal is kid-friendly? Don’t worry, the stew will simmer for half an hour so the alcohol will evaporate.
Mediterranean Goodness: So many Greek / Mediterranean staples in this warming stew. Think olive oil, garlic, leek, tomatoes, potatoes, beans, olives, herbs, white wine. Grab a spoonful, close your eyes and let the combination of flavors take you to a small village by the Mediterranean Sea.
Simple Comfort Food: Simple, wholesome ingredients and so easy to make, but it feels like a warm hug in a bowl. And it’ll keep you full for hours.
Family-Friendly: This naturally nourishing vegan meal is loved by plant-based enthusiasts and non-vegans alike.
TIPS FOR SUCCESS:
Use High-Quality Ingredients: Mediterranean cuisine is all about the quality of the ingredients. And since this dish relies on simple components, opt for the best ingredients you can find. Bland ingredients will result in a bland soup.
Serving Suggestions: Serve it with a big slice of sourdough bread and fresh herbs.
Make It Ahead: This comforting stew tastes great the next day, making it perfect for meal prep. But please don’t freeze it! Potatoes don’t freeze well, they’ll lose their texture and become a soggy, mushy mess.
WHY THIS GREEK-INSPIRED STEW DESERVES A SPOT ON YOUR TABLE
This nourishing meal is packed with Mediterranean flavors, plant-based protein and fiber. It’s healthy, yet hearty and comforting at the same time. It’s the perfect family dinner that everyone will love.
If you make this vegan stew, let us know what you think. Leave a comment below or tag us on Instagram @mondaydreams blog. We love hearing from you!
Greek-Inspired Potato Stew
Ingredients
- ¼ cup olive oil
- 5 garlic cloves, minced
- 1 medium leek, thinly sliced, white and light green parts only, yields about ¾ cups
- 1 pound or 450 grams of potatoes, chopped into bite size pieces, I like using quartered baby potatoes
- ½ cup black olives, pitted and finely chopped
- 1 cup small cherry tomatoes, halved
- 2 oz or 50 grams of sun-dried tomatoes, rehydrated and finely chopped, see notes*
- 2 Tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- ⅔ cups white wine
- 2 cups vegetable broth or water
- 2 cups cooked ‘gigante’ beans, giant butter beans or lima beans, drained and rinsed
- 1 tsp sea salt
- ½ tsp coconut sugar, optional, but I love how it balances the flavor
TO SERVE:
- Sourdough bread
- Fresh herbs
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add garlic and leek and sauté for 2 minutes.
- Add potatoes. Sauté for 2 more minutes.
- Stir in the olives, cherry tomatoes, sun-dried tomatoes, tomato paste and herbs.
- Add wine and vegetable broth, bring to a boil, then lower the heat. Simmer, covered for 15 minutes.
- Add beans, sea salt and sugar and cook, covered, for another 15 minutes. Or until the potatoes are tender.
- Taste and adjust seasoning.
- Serve warm with a big slice of sourdough bread and your favorite fresh herbs.
- Enjoy this cozy stew!