Vegan Fall Stew with White Beans and Potatoes

How to Make

1. 1

   Mince garlic and onion. Heat a generous amount of butter or plant-based butter in a pot, and sauté the onion until softened.

2. 2

   Chop chives into pieces and slice the mushrooms. Add them to the pot and season with pepper. Sauté until the mushrooms collapse.

3. 3

   Pour in the beer. If you don't have beer, you can use dry white wine or cider. It will be delicious either way! A handy tip for later is to freeze wine in ice cube trays so you can use them in dishes like this.

4. 4

   Add vegetable bouillon, water, and cornstarch. Stir around and make sure there are no lumps from the cornstarch.

5. 5

   Cut the potatoes into pieces. I recommend using red pimpernel, but you can use what you have at home. Rinse the white beans. Add potatoes and white beans to the pot. Cover with a lid and simmer for 15 minutes.

6. 6

   Add sriracha, soy sauce, and coconut milk. Let it simmer for a couple of minutes.

7. 7

   Chop basil and leaf parsley. Add them to the pot just before serving. Top with roasted pine nuts.

Start Cooking