Deprecated: Implicit conversion from float 1728263536.698834 to int loses precision in /home/vspdirtl/public_html/kumodesserts.com.au/wp-content/plugins/intelly-related-posts/includes/classes/utils/Logger.php on line 93

Deprecated: Implicit conversion from float 1728263536.698998 to int loses precision in /home/vspdirtl/public_html/kumodesserts.com.au/wp-content/plugins/intelly-related-posts/includes/classes/utils/Logger.php on line 93

What more can you ask from a winter meal than comforting, cozy, and hearty? Easy, too? It’s easy! This one-pot white beans and the mushroom stew have it all!

In a rich, creamy broth, white beans, potatoes, and savory mushrooms combine to create a delicious, healthy meal. This is a meal that will nourish your body and spirit. Friends, let’s cook stew!

The one-pot stew starts with sautéing the onion in vegan butter or olive oil to bring out its sweetness and flavor. Then, add a large number of mushrooms. We like shiitake and cremini. This will give the stew a rich flavor and a hearty texture.

This stew is a riot of flavors thanks to the dried rosemary, thyme, garlic, and tamari and Dijon mustard. The combination might seem strange, but trust it!

White beans are a great source of protein and fiber, while potatoes provide comfort and nourishment.

The only thing left to add is the dairy-free almond milk for creaminess and some parsley at the end for a garnish.

Ingredients

3 Tbsp of vegan butter (we prefer Miyoko’s or olive oil).

One medium onion, diced (1 medium onion yields ~2 cups)

1 lb sliced mushrooms (1 lb yields about 7 cups // we prefer a mix of cremini and shiitake)

1/4 tsp dried Thyme

3/4 tsp dried rosemary

1/4 tsp of sea salt and pepper

4 cloves garlic, minced

Use 2 tablespoons cornstarch or all-purpose flour (or GF blend).

Use tamari sauce or soy sauce as desired (gluten-free if needed).

1 Tbsp Dijon mustard

3 cups veggie broth or store-bought Pacific Foods.

Cut 1 lb of baby potatoes into cubes measuring 1/2 inch (1 lb yields about 3 cups)

2 (15 oz.) Cannellini beans (we prefer cannellini) or 3 cups home-made

2 cups non-dairy milk plain, unsweetened (we used almond).

Optional FOR SERVING

Fresh parsley finely chopped

Instructions

Heat the Dutch Oven with medium heat. Add the vegan-friendly butter. After the butter melts, add the onions and cook for a couple of minutes. Add the mushrooms, thyme and rosemary. Season with sea salt and pepper. Cook the mushrooms for 7-10 mins or until they have released their moisture and are beginning to brown. Cook for another minute. Add the garlic.

Add the cornstarch next and stir to coat all the vegetables. Add the tamari, mustard and continue to stir. Bring the potatoes and vegetable broth to a boil. After boiling, lower the heat to simmer (uncovered) 15-20 minutes or until potatoes are tender. Stir occasionally.

Add the beans and dairy free milk, and continue to simmer (uncovered) until the vegetables have become tender and the sauce has thickened. (It will continue thickening as it cools). Add more tamari, salt, or mustard to adjust for acidity or thickness. You can also add dairy-free milk if you want it thinner.

Serve hot and garnish with fresh parsley or freshly cracked black pepper.

In a sealed container, store in the fridge for 3-4 days. Or in the freezer up to a month. The sauce will thicken over time. When you reheat, add more water, broth, dairy-free or regular milk, or even more water to thin it out.

Notes

Nutrition data is an estimate based on ingredients that are not optional.

Inspired by Cooking for Peanuts ‘ White Bean Mushroom Soup with Potatoes.

Nutrition (1 of 4 Servings)

Serving: 1 servingCalories 403Carbohydrates 61.5 gProtein 17 gFat 11.2 gSaturated fat: 6.3gPolyunsaturated fat: 0.6gMonounsaturated fat: 0.8gCholesterol 0 mgSodium 1322 mgPotassium 1440 mgFiber 13.1 gSugar 9.1 gVitamins A and C: 15mgCalcium 339 mgIron