Maple Bean and Vegetable Stew

Recipes with Maple Syrup / Tofu and Legumes

Recipe — Bean and Vegetable Stew with Maple Syrup
4 portions
Metric Imperial


  • 3 1/2 oz canned cooked soybeans
  • 2 dried shiitake mushrooms
  • 3/4 oz dried kelp
  • 1 burdock root
  • 1 carrot
  • 1/4 sheet konnyaku (50 g/ 2 oz)

Stewing liquid

  • 3/4 cup broth
  • 3 tablespoons reserved soaking liquid from shiitake
  • 1 tablespoon maple syrup (medium)
  • 1 tablespoon soy sauce


  1. Soak dried shiitakes in water until softened. Cut off stems and cut mushrooms into 1 cm (3/8 in) dice.
  2. Soak dried kelp in water until softened and cut into 1 cm (3/8 in) squares.
  3. Wash burdock, scrape skin off, chop coarsely into small pieces and soak in water. Peel the carrot and cut into 1 cm (3/8 in) dice.
  4. Parboil the konnyaku and cut into 1 cm (3/8 in) dice.
  5. Put soybeans, broth, and shiitake soaking liquid in a pan over high heat, lower heat when this comes to a boil, cover, and cook for about 10 minutes.
  6. Add shiitakes, kelp, maple syrup, and soy sauce, increase heat and skim foam off the surface when the mixture comes to a boil.
  7. Put a drop lid in and also cover the pan. Cook slowly over low heat until the stewing liquid reduces.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes with Maple Syrup

Tofu and Legumes Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

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