Cozy White Bean Mushroom Stew

Heat the vegan butter (3 tbsp) in a large pot or Dutch oven over medium heat. Sauté the onion, diced (1 medium) for a few minutes. Add mushrooms, sliced (1 lb), dried thyme (0.75 tsp), dried rosemary (0.75 tsp), sea salt (0.375 tsp), and black pepper (0.375 tsp). Cook for 7-10 minutes until mushrooms soften and brown. Add garlic, minced (4 cloves) and cook for another minute.

Stir in cornstarch (2 tbsp) to coat the vegetables. Add tamari (2 tsp) and dijon mustard (1 tbsp), stirring again. Pour in vegetable broth (3 cups) and baby potatoes, cut into 0.5-inch cubes (1 lb). Bring to a boil, then reduce heat and simmer (uncovered) for 15-20 minutes, or until the potatoes are tender, stirring occasionally.

Stir in the white beans, drained and rinsed (850 g) and almond milk (2 cups). Simmer (uncovered) for another 10-15 minutes until vegetables are tender and the stew has thickened. Adjust seasoning and thickness as needed, adding more [tamari] or [sea salt] for saltiness, [dijon mustard] for acidity, or [almond milk] or water to thin it slightly.

Serve warm and optionally garnish with [fresh parsley, finely chopped] and a sprinkle of freshly cracked [black pepper].

Store in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. To thin after storing, add more broth, [almond milk], or water when reheating.