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White Bean Mushroom Stew
Serves 4 |
Healthy comfort food that tastes amazing.
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Ingredients:
| 3 tablespoons vegan butter |
| 1 yellow onion, diced |
| 1 lb mushrooms, sliced |
| 3/4 teaspoon dried thyme |
| 3/4 teaspoon dried rosemary |
| 3/4 teaspoon sea salt |
| 3/4 teaspoon black pepper |
| 4 cloves garlic, minced |
| 2 tablespoons cornstarch |
| 1 tablespoon Dijon mustard |
| 2 teaspoons tamari |
| 3 cups vegetable broth |
| 1 lb baby potatoes, cut into 1/2-inch cubes |
| 2 cups almond milk, plain, unsweetened |
| 2 cans white beans, drained, rinsed, 15 oz. each |
Directions:
- Add the vegan butter to a large pot and bring to medium heat. Once melted, add the diced onion and saute for 3 minutes. Then add the mushrooms, thyme and rosemary. Season with sea salt and pepper, stir together and cook for 7-10 minutes, until the mushrooms have begun to brown. Then add the garlic, cook and stir for 1 minute.
- Pour in the cornstarch and stir to coat. Then add the Dijon mustard and tamari, stir to combine. Pour in the vegetable broth and add the potatoes. Bring to a boil, then reduce the heat to low and let simmer uncovered for about 20 minutes, until the potatoes are tender.
- Add the almond milk and white beans. Let simmer uncovered for 15 minutes.
- Ladle into serving bowls and enjoy!
| Main Ingredient: | Beans, Mushroom |
| Cooking Method: | Stovetop |
| Course: | Soup |
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