Description
Immerse yourself in the earthy goodness of our Mushroom and White Bean Stew, a heartwarming blend of tender mushrooms, creamy white beans, and aromatic herbs, all simmered to perfection. This stew is a tribute to rustic, home-cooked meals that bring comfort and warmth to any table, especially during the chilly months. Whether you’re a vegan or simply a lover of hearty, plant-based dishes, this stew promises to satisfy your cravings and nourish your soul.
Ingredients
3 Tbsp vegan butter
1 medium onion, diced
1 lb mixed mushrooms (shiitake and cremini), sliced
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt
3/4 tsp black pepper
4 cloves garlic, minced
2 Tbsp cornstarch
2 tsp tamari or soy sauce
1 Tbsp Dijon mustard
3 cups vegetable broth
1 lb baby potatoes, cubed
2 (15 oz.) cans white beans (cannellini), drained and rinsed
2 cups dairy-free milk
Fresh parsley, for garnish (optional)
Instructions
Melt the vegan butter in a large pot over medium heat. Sauté the onion until soft.
Add mushrooms, thyme, rosemary, salt, and pepper, cooking until mushrooms are browned.
Stir in garlic, then sprinkle with cornstarch to coat the veggies.
Mix in tamari, mustard, then pour in vegetable broth and add potatoes.
Bring to a boil, then simmer until potatoes are tender, about 15-20 minutes.
Add beans and dairy-free milk, simmering until the stew thickens, about 10-15 minutes.
Season to taste and garnish with parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 350