chefgoals

[chefgoals]

Blueberry Custard Crumble Pie

[chefgoals]

Rosemary Garlic Pull Apart Bread Wreath

[chefgoals]

[chefgoals]

Baklava Cheesecake

[chefgoals]

Armenian Olive and Walnut Salad / Shepherd’s Dinner / Հովիւի ճաշ (Vegan)

[chefgoals]

Habanero Cashew Salmon

[chefgoals]

Cozy White Bean Mushroom Stew

Ingredients:

3 Tbsp vegan butter (or sub olive oil) 1 medium onion, diced (~2 cups) 1 lb mushrooms, sliced (shiitake and cremini recommended) ¾ tsp dried thyme ¾ tsp dried rosemary ¾ tsp sea salt and pepper 4 cloves garlic, minced 2 Tbsp cornstarch (or all-purpose flour) 2 tsp tamari or soy sauce (gluten-free if needed) 1 Tbsp Dijon mustard 3 cups vegetable broth 1 lb baby potatoes, cubed (~3 cups) 2 (15 oz.) cans white beans, drained and rinsed 2 cups dairy-free milk (plain, unsweetened almond or oat) Fresh parsley, chopped (optional for serving)

Directions:

In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the cornstarch over the vegetables and stir to coat. Add the tamari and Dijon mustard, mixing well. Pour in the vegetable broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender. Stir in the white beans and dairy-free milk. Simmer for another 10-15 minutes, allowing the stew to thicken. Adjust seasoning with more salt, tamari, or mustard to taste. Serve warm with a sprinkle of parsley if desired. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 310 kcal per serving | Servings: 6

This Cozy White Bean Mushroom Stew is the ultimate comfort food for cooler days. With tender baby potatoes, earthy mushrooms, and creamy white beans, it’s both hearty and nourishing. The delicate blend of thyme and rosemary elevates the flavor, while the richness of the vegan butter and dairy-free milk ensures every spoonful is packed with warmth and comfort.

Perfect for a weeknight meal or to impress guests, this stew is easy to prepare, and you can even customize it by adding your favorite seasonal veggies. Serve it with a sprinkle of fresh parsley for an extra burst of color and flavor!

[chefgoals]

Vegan Texas Sheet Cake

[chefgoals]

Tamriyeh

[chefgoals]

Curry Dense Bean Salad

[chefgoals]

White Chicken Enchiladas

Follow for recipes

Is this how you roll?

[chefgoals]

Instant Pot Cuban Rabo Encendido

[chefgoals]

Tiramisu cheesecake

[chefgoals]

Fried Green Tomatoes with Comeback Sauce

[chefgoals]

Getanha – Japanese Brown Sugar Cake

[chefgoals]

Scotch egg and lamb rosemary meat pie 🥧 🤤 yay or nay?

[chefgoals]

Summer Solstice Honey Cakes