Description
A hearty and comforting vegan stew with creamy white beans and earthy mushrooms.
Ingredients
Scale
For the Crust:
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
- Add mushrooms, carrots, and celery. Cook until mushrooms release their moisture and vegetables soften.
- Stir in thyme, rosemary, and smoked paprika. Cook for 1 minute to toast the spices.
- Pour in vegetable broth, then add white beans, soy sauce, and tomato paste. Stir well.
- Bring to a simmer, then reduce heat and cook for 20-25 minutes until flavors meld.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.