A warming vegan dish with a wintery flavor! Feel free to add more vegetables if you like. Use what you have at home.
Ingredients
- 2 clove garlic
- ¼ x yellow onion
- 4 x aromatic mushroom
- 2 x chives
- 1 ½ dl non-alcoholic, gluten-free beer
- 1 x vegetable bouillon
- 5 dl water
- 1 tbsp cornstarch
- 2 x potatoes
- 120 g butter beans
- 2 tsp sriracha
- 1 tbsp soy sauce
- 2 dl coconut milk
- 1 handful fresh basil
- 2 handful leaf parsley
- ½ handful pine nuts
Method
- Mince garlic and onion. Heat a generous amount of butter or plant-based butter in a pot, and sauté the onion until softened.
- Chop chives into pieces and slice the mushrooms. Add them to the pot and season with pepper. Sauté until the mushrooms collapse.
- 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.
- Add vegetable bouillon, water, and cornstarch. Stir around and make sure there are no lumps from the cornstarch.
- 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.
- Add sriracha, soy sauce, and coconut milk. Let it simmer for a couple of minutes.
- Chop basil and leaf parsley. Add them to the pot just before serving. Top with roasted pine nuts.
