This stew is absolutely delicious! It is so comforting and satisfying especially smack dab in the middle of the winter. It reminds me of the stew my Mom used to make growing up, but veganized. It’s full of protein and flavor, especially from fresh thyme and herbs de Provence. So read on for an easy, flavorful and hearty meal that is just 30 minutes away! Oh, and by the way, if you have already preordered my book, thank you so much! If you haven’t, click here!
This stew is pretty straightforward. To veganize my Mom’s recipe, I use shiitake mushrooms. The rest of the stew is simple – just a sauté of vegetables, tomato paste, potatoes, and beans. The key, though, really is the fresh thyme. Fresh herbs really make a difference.
- If you don’t have fresh thyme, add one teaspoon of dried thyme.
- If you don’t have or don’t like shiitakes, use any mushroom you like!
White Bean, Shiitake & Potato Stew
- 1/2 small onion
- 1 carrot
- 1 stalk celery
- 1 clove of garlic
- 2 tablespoons tomato paste
- 12 shiitake mushrooms
- 3 red potatoes
- 1 can navy beans, drained
- 4 sprigs fresh thyme
- 1 teaspoon herbs de provence
- Salt, to taste
- 2 cups water, plus more, if necessary
Dice the onions, slice the carrots into rounds, and thinly slice the celery. Add to a soup pot, and either sauté with water or a teaspoon of oil. Season with a little salt. Cook for 5 to 7 minutes, until the vegetables start to soften. Press the garlic and add to the pot. Stir around
Add the tomato paste and stir it around. Cook it down for 3 minutes.
Thinly slice the shiitakes, cut the potatoes into quarters or eighths, depending on the size. Add to the pot. Add the beans and stir it all around.
Add the sprigs of thyme and herbs de provence.
Add the water and stir. Bring to a boil and then reduce to a simmer. Cook for 20 minutes, uncovered, until the potatoes are soft. If you like your stew a little thinner, add more water.
Remove the thyme sprigs and serve hot. Enjoy!