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)
Directions:
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 | Cooking Time: 45 minutes | Total Time: 55 minutes