White Bean Mushroom Stew with Potatoes

Name: White Bean Mushroom Stew with Potatoes
Cuisine: European
Ingredients: 2 teaspoons olive oil, plus more as needed (or vegetable broth); ½ (8-ounce) packet tempeh (optional), crumbled; 1 tablespoon soy sauce plus 1 tablespoon for sauce, plus more as needed; 2 (8-ounce) packets cremini or white button mushrooms, quartered; 1 large onion, chopped; 2 large carrots, cut into 3/4-inch pieces; 4 garlic cloves, minced; ½ cup wholewheat pastry or all-purpose flour; 5 cups vegetable broth; 2 tablespoons lemon juice, plus more as needed; 1 pound creamer baby potatoes, halved; 2 bay leaves; ¼ teaspoon dried rosemary; ¼ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon dried basil; 1 (15-ounce) can cannellini, navy, or Great Northern beans; 2/3 cup frozen peas; 1 1/3 cups coconut milk or unsweetened nondairy milk; Salt & freshly ground black pepper to taste; ¼ cup chopped fresh parsley for garnish

Instructions

White Bean Mushroom Stew with Potatoes (and optional tempeh) is a healthy vegan alternative to traditional meaty stews. Protein-rich, easy to make, and with pantry-friendly ingredients. Option for oil-free. Tempeh optional.

Updated at: Thu, 17 Aug 2023 11:28:40 GMT