Yes
20 minCozy nights call for exceptionally easy meals like this one-pot Vegan Bean & Mushroom Stew. For an incomparably savory crunch, crumble our Garlic Rosemary REAL THIN Crackers on top.
Ingredients
3 tbsp vegan butter (e.g., Miyoko’s) or olive oil
1 lb baby potatoes, cut into ½-inch cubes
1 medium onion, diced
1 lb cremini mushrooms, quartered
1 cup carrots, sliced
2 tbsp fresh thyme, finely chopped
2 tbsp fresh rosemary, finely chopped
¾ tsp sea salt
¾ tsp black pepper
4 cloves garlic, roughly chopped
1 tbsp fresh red Thai chili peppers, diced (optional)
1 tbsp chili pepper flakes
2 tbsp cornstarch, all-purpose flour or gluten-free flour blend
1 quart vegetable broth (can be store-bought)
2 cans (15 oz each) white beans, drained and rinsed
2 cups cashew milk
2 tsp tamari or vegan soy sauce
Fresh parsley, finely chopped (optional as garnish)
Garlic Rosemary REAL THIN Crackers, crumbled
Preparation
In a large pot or Dutch oven over medium heat, melt vegan butter or heat olive oil. Add potatoes, onion, mushrooms, carrots, garlic, thyme, rosemary, salt and pepper. Sauté until vegetables start to soften and herbs are fragrant. Sprinkle in cornstarch (or chosen thickener). Pour in vegetable broth. Mix well until thickener dissolves. Simmer for 10-15 minutes, or until potatoes are tender. Add diced fresh red Thai chili peppers (optional) and red chili pepper flakes. Add beans and stir. Pour in cashew milk and stir. Add tamari or soy sauce and stir. Cover and simmer for 10 minutes, stirring occasionally. Ladle into soup bowls and serve hot with crumbled Garlic Rosemary REAL THIN Crackers on top. Garnish with parsley, if desired.
