Step 1

Add the vegan butter to a large pot or Dutch oven and heat over medium heat. Once the butter has melted, add the onion and sauté for a few minutes. Next add mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes or until the mushrooms have released most of their moisture and begin to brown. Add the garlic and cook for another minute.

Step 2

Next add the cornstarch, tamari, and mustard. Stir to coat the vegetables. Add the vegetable broth and potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender, stirring occasionally.

Step 3

Stir in the beans and dairy-free milk and simmer for another 10-15 minutes until the stew has thickened and the vegetables are tender. Adjust for seasoning and thickness as needed, adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin it slightly.

Step 4

Serve warm and optionally garnish with parsley and a sprinkle of freshly cracked black pepper.

Step 5

Store in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will thicken as it sits. To thin, add more broth, dairy-free milk, or water when you reheat.