White Bean Mushroom Stew with Potatoes
Ingredients
- 2 teaspoons olive oil plus more as needed (or broth)
- 1/2 (8-ounce) packet tempeh (optional), crumbled
- 1 tablespoon soy sauce plus 1 tablespoon for sauce, plus more as needed
- 2 (8-ounce) packets cremini or white button mushrooms, quartered
- 1 large onion, chopped
- 2 large carrots, cut into 3/4-inch pieces
- 4 garlic cloves, minced
- 1/2 cup wholewheat pastry or all-purpose flour
- 5 cups vegetable broth
- 2 tablespoons lemon juice, plus more as needed
- 1 pound creamer baby potatoes, halved
- 2 bay leaves
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 (15-ounce) can navy, cannellini, or Great Northern beans, drained and rinsed
- 2/3 cup frozen peas
- 1 1/3 cups coconut milk or unsweetened nondairy milk
- Salt & freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
Preparation
Heat 2 teaspoons olive oil over medium-high heat in a large nonstick skillet. Cook the tempeh crumbles, if using, until golden brown, stirring occasionally. Add 1 tablespoon soy sauce and cook for 1 minute more, stirring constantly. Transfer to a bowl.
Add a drizzle of olive oil to the same skillet and heat over medium-high heat. Cook the mushrooms for about 6 minutes, or until browned. Transfer to the bowl with the tempeh (if using).
Drizzle more olive oil into the same skillet. Cook the onions and carrots for about 5 minutes, or until the onions are translucent. Add the flour and cook for 2 minutes more, stirring constantly.
Whisk in the vegetable broth and lemon juice. Add the potatoes, and tempeh (if using), rosemary, thyme, oregano, and basil. Simmer with the lid on for about 15 minutes, or until the potatoes are fork tender, stirring occasionally, and adding more broth as needed to keep the vegetables submerged.
Discard bay leaves. Add the tempeh crumbles (if using), beans, peas, and coconut milk. Add water or broth as needed until the desired consistency. Season with salt and pepper. Adjust soy sauce and lemon juice as needed.
Garnish with fresh parsley.
Notes
For an oil-free version, use broth instead of oil.
Tempeh is optional and can be added for extra protein.
