A creamy, hearty vegan stew packed with mushrooms, white beans, and herbs. Comforting and satisfying — perfect for cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2 tbsp olive oil
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1 yellow onion, diced
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2 carrots, chopped
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3–4 garlic cloves, minced
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16 oz cremini mushrooms, sliced
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2 tbsp flour (or arrowroot for GF)
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1 tsp thyme
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½ tsp rosemary
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1 bay leaf
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4 cups vegetable broth
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2 cans (15 oz) white beans, drained
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½ cup non-dairy milk (optional)
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Salt and black pepper, to taste
Instructions
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Heat oil in a large pot. Sauté onion and carrots 5–6 min until softened. Add garlic and stir 1 min.
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Add mushrooms and cook 7–10 minutes, stirring occasionally, until browned and tender.
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Stir in flour, thyme, rosemary, and bay leaf. Cook 2 min.
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Pour in broth and bring to a simmer. Cover and cook 20–25 min.
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Add beans and non-dairy milk. Simmer 5 more minutes. Adjust salt and pepper.
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Remove bay leaf and serve hot.