When the season turns and the cooler winds come, I start thinking about a crochet project for the winter, picking out a planner journal for the new year, and making a comfy stew or two.
This recipe has flavors of the French countryside flowing through a creamy, comforting, nourishing stew. I hope it brings love and warmth to your bowl, your tummy, and your day.
- 3 Tbsp vegan butter
- 1 onion, chopped
- 1 lb cremini mushrooms, sliced
- 1 tsp thyme
- 1 tsp rosemary
- 2 cloves garlic, minced
- 2 Tbsp flour
- 2 tsp tamari
- 1 Tbsp brown mustard
- 3 cups water
- 2 Tbsp nutritional yeast
- 1 lb potatoes, cubed
- 2 cans cannellini beans, rinsed
- Bunch of kale, finely chopped
- 1 cup dairy-free milk (plain, unsweetened soy)
- Squeeze of lemon, salt and pepper to taste
In a large pot, melt the vegan butter over medium-high heat. Add the onion and cook for 5 minutes until it starts to soften. Next, add the mushrooms, thyme, rosemary, garlic, salt and pepper, and stir frequently for another few minutes to cook the water out of the mushrooms and wake up the spices.
Stir in the flour and mix well to coat everything in flour, then add the tamari, mustard, water, nutritional yeast, and potatoes.
Bring to a boil, then lower the heat to medium-low, and simmer for about 10 minutes to cook the potatoes.
Mix in the beans, kale, dairy-free milk, and lemon at this point. Taste and adjust for salt, pepper, or lemon as needed to get the flavor you like.
Serve your comfy stew in your favorite bowl, and get cozy!