Creamy White Bean Mushroom Stew

Table of Contents

Mushrooms, potatoes, and white beans are the main ingredients in this hearty vegan stew, which is cooked in a broth that is loaded with herbs and spices. This dinner is great for a chilly day since it nourishes both the body and the soul, and it goes well with crusty bread.

Prep Time: 20-25 minutes

Cook Time: 30-40 minutes

Total Time: 50-65 minutes

Simmer Time: 20-25 minutes (for the stew to thicken and flavors to meld)

Ingredients:

3 tbsp olive oil

1 medium onion, diced (2 cups)

1 lb mushrooms, sliced

3/4 tsp dried thyme, rosemary, salt & pepper

4 garlic cloves, minced

2 tbsp cornstarch

2 tsp tamari/soy sauce

1 tbsp Dijon mustard

3 cups vegetable broth

1 lb baby potatoes, cubed (3 cups)

2 (15 oz) cans white beans

2 cups almond milk (unsweetened)

How to proceed:

Bring a big saucepan of olive oil to a simmer.

Onion should be sautéed for five minutes.

After adding the mushrooms and herbs, continue cooking for ten minutes until the mushrooms are soft.

Mix in the mixture of cornstarch and garlic.

Add the potatoes, tamari, mustard, and broth to the mixture.

Boil the potatoes for twenty minutes, or until they are tender.

Mix in the milk and the beans.

Simmer for fifteen minutes.

Parsley is used as a garnish. 15.

Serve while still hot.

Tips and Tricks

Use Fresh Mushrooms:

Fresh mushrooms have a more vibrant flavor and texture than dried or canned.

Soak the Beans:

Soaking the white beans overnight can help reduce cooking time.