Description
A warm, filling, and flavorful vegan stew perfect for chilly nights.
Ingredients
Scale
- 3 Tbsp vegan butter
- 1 medium onion, diced
- 1 lb mushrooms, sliced
- 4 cloves garlic, minced
- 2 (15 oz.) cans white beans, drained and rinsed
- 1 lb baby potatoes, cut into cubes
- 3 cups vegetable broth
- 2 cups dairy-free milk
- Fresh parsley, chopped
Instructions
- In a large pot, melt the vegan butter over medium heat. Add the diced onion and sauté until it becomes soft.
- Add the sliced mushrooms, thyme, rosemary, salt, and pepper. Cook until the mushrooms are browned.
- Stir in the minced garlic and cornstarch, mixing well.
- Pour in the tamari and vegetable broth, then add the cubed baby potatoes. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer uncovered for about 15-20 minutes until the potatoes are tender.
- Stir in the rinsed white beans and dairy-free milk, simmering until the stew thickens.
- Serve warm and garnish with fresh chopped parsley if desired.
Notes
This stew can be customized with additional vegetables or spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan stew, white bean stew, mushroom stew, comfort food, healthy recipes