Description
This hearty vegan stew is packed full of flavor with creamy white beans, earthy mushrooms, and fresh herbs, making it perfect for chilly evenings.
Ingredients
Scale
- 3 Tbsp vegan butter
- 1 medium onion, diced
- 1 lb mushrooms, sliced (shiitake and cremini recommended)
- 4 cloves garlic, minced
- 2 (15 oz.) cans white beans, drained and rinsed
- 3 cups vegetable broth
- 1 lb baby potatoes, cubed
- 2 cups dairy-free milk
- Fresh parsley, chopped for garnish
Instructions
- Melt the vegan butter in a large pot over medium heat.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Toss in the sliced mushrooms and minced garlic. Cook until the mushrooms are browned, about 5-7 minutes.
- Stir in cornstarch, tamari, and Dijon mustard, mixing well.
- Pour in the vegetable broth and add the cubed baby potatoes. Bring to a boil, then reduce to a simmer, cooking uncovered for 15-20 minutes until the potatoes are tender.
- Stir in the white beans and dairy-free milk, letting the stew simmer for an additional 10-15 minutes until thickened.
Notes
For thicker stew, increase cornstarch or simmer longer. Use a mix of shiitake and cremini mushrooms for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg