Ingredients
Scale
For the Crust:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 pound Yukon gold potatoes, cubed
- 1 cup full-fat coconut milk
- 2 tablespoons cornstarch
- 1/4 cup fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until translucent, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add mushrooms, salt, and pepper. Cook until mushrooms release their liquid and brown, about 10 minutes.
- Stir in tomato paste, thyme, and smoked paprika. Cook for 1 minute.
- Add vegetable broth, white beans, and potatoes. Bring to a simmer.
- Cover and cook for 20-25 minutes until potatoes are tender.
- In a small bowl, whisk coconut milk and cornstarch until smooth.
- Stir coconut milk mixture into the stew and simmer for 5 minutes until thickened.
- Garnish with fresh parsley and serve warm.
Notes
For a thicker stew, mash some of the beans with a fork before adding. Can be stored in refrigerator for up to 5 days or frozen for 1 month.