Potato and mushroom stew

Step 1/3

• 1 red onion
• 2 cloves garlic
• 250 g button mushrooms
• 350 g all-rounder potatoes

• knife
• peeler
• cutting board

Peel and finely chop the onion and garlic separately. Clean and quarter the mushrooms. Wash the potatoes thoroughly, peel and then halve or quarter them, depending on their size.

Step 2/3

• 2 tbsp olive oil
• 1½ tsp herbes de Provence
• salt
• pepper
• 500 ml vegetable broth
• 200 ml unsweetened plant-based milk

• pot
• cooking spoon

Heat the olive oil in a pan and sauté the diced onion for approx. 3 min. Add the mushrooms and garlic and sauté for a further approx. 4 min. Then add the potatoes, herbes de Provence, salt and pepper, deglaze the vegetables with the stock and plant-based milk and bring to the boil.

Step 3/3

• 1 canned white beans
• 1 tbsp tamari sauce
• 2 tsp Dijon mustard
• 3 tbsp parsley (chopped)

• sieve

Drain the beans in a sieve, rinse and add to the stew. Cover and simmer over a medium heat for approx. 15 min. until the potatoes are cooked. Season the stew with tamari, mustard, and, if desired, salt and pepper, divide between bowls and sprinkle with chopped parsley.

Enjoy your meal!