Ingredients
Scale
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups mushrooms, sliced (such as cremini or button)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup carrots, sliced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Step 1: In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Step 2: Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes, until the mushrooms are tender and have released their moisture.
- Step 3: Add the sliced carrots, drained white beans, vegetable broth, and dried thyme to the pot. Stir well to combine all ingredients.
- Step 4: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes until the carrots are tender.
- Step 5: Season with salt and pepper to taste before serving. Enjoy your hearty vegan white bean mushroom stew!
Notes
- For optimal storage, keep any leftover stew in an airtight container in the refrigerator for up to 4 days, or freeze it for longer shelf life.
- When reheating, gently warm the stew on the stovetop over low heat, adding a splash of vegetable broth if it has thickened too much during storage.
- This stew pairs wonderfully with crusty bread or a side salad to enhance your meal experience.
- For extra depth of flavor, consider sautéing a splash of soy sauce or balsamic vinegar with the onions and garlic before adding the mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American