Vegan Fall Stew with White Beans and Potatoes

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

1. Mince garlic and onion. Heat a generous amount of butter or plant-based butter in a pot, and sauté the onion until softened.
2. Chop chives into pieces and slice the mushrooms. Add them to the pot and season with pepper. Sauté until the mushrooms collapse.
3. 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.
4. Add vegetable bouillon, water, and cornstarch. Stir around and make sure there are no lumps from the cornstarch.
5. 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.
6. Add sriracha, soy sauce, and coconut milk. Let it simmer for a couple of minutes.
7. Chop basil and leaf parsley. Add them to the pot just before serving. Top with roasted pine nuts.