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 (almond)
For Serving (optional):
Fresh parsley, finely chopped
Directions:
In a large pot, melt vegan butter over medium heat. Add onions and sauté until translucent.
Add mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms are browned.
Stir in garlic, then cornstarch until vegetables are coated. Add tamari, mustard, and mix well.
Pour in vegetable broth and potatoes. Bring to a boil, then simmer until potatoes are tender.
Add white beans and dairy-free milk, simmer until stew thickens. Adjust seasoning if needed.
Garnish with parsley and black pepper before serving.
Prep Time: 15 mins | Cooking Time: 35 mins | Total Time: 50 mins | Kcal: 350 | Servings: 4