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.
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White Bean Mushroom Stew
Serves 4
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!
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