Creamy White Bean, Potato, and Mushroom Stew

Name: Creamy White Bean, Potato, and Mushroom Stew with Sun-dried Tomatoes and Garlic Thyme Ciabatta
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 250 Grams of Mushroom; 300 Grams of Potatoes; 30 Grams of Sun dried tomatoes; 10 Grams of Fresh thyme; 1 Tbsp of Olive oil; 10 Grams of Plain flour; 120 ML of Almond milk; 1 Piece of Vegetable stock cube; 300 ML of Water; 240 Grams of Butter beans; 6 Grams of Dijon mustard; 2 Grams of Dried rosemary; 40 Grams of Baby spinach; 2 Piece of Garlic cloves; 20 Grams of Salted vegan butter; 4 Grams of Nutritional yeast; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 1 Piece of Ciabatta

with Sun-dried Tomatoes and Garlic Thyme Ciabatta

A hearty and comforting stew that's big on flavour and perfect for cosy evenings.

92 Reviews

Cals 612 · Prot 28 · Carbs 104 · Fat 12

Vegan

Calorie Smart

40 min

Creamy White Bean, Potato, and Mushroom Stew with Sun-dried Tomatoes and Garlic Thyme Ciabatta

A hearty and comforting stew that's big on flavour and perfect for cosy evenings.

92 Reviews

Cals 612 · Prot 28 · Carbs 104 · Fat 12

Vegan

Calorie Smart

Ingredients

Stew

Red onion

1 Piece

Mushroom

250 Grams

Potatoes

300 Grams

Sun dried tomatoes

30 Grams

Fresh thyme

10 Grams

Olive oil

0.5 Tbsp

Plain flour 10*11*

10 Grams

Almond milk 2*

120 ML

Vegetable stock cube 15*

1 Piece

Water

300 ML

Butter beans

240 Grams

Dijon mustard 13*

6 Grams

Dried rosemary

2 Grams

Baby spinach

40 Grams

Garlic Ciabatta

Garlic cloves

2 Piece

Salted vegan butter

20 Grams

Nutritional yeast

4 Grams

Black pepper

0.5 Tsp

Olive oil

0.5 Tbsp

Ciabatta 10*11*

1 Piece

Allergens

*10 Wheat, *11 Gluten, *2 Tree Nuts, *15 Celery, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2571 / 612
Fats (g)	11.5
of which saturated (g)	5.2
Carbohydrates (g)	104
of which sugars (g)	16
Fibers (g)	19.9
Proteins (g)	28.3
Salt (g)	2.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan.
Peel and finely chop the onions.
Clean the mushrooms with a cloth or brush (don't wash them with water) and slice them.
Peel and chop the potatoes into bite-sized pieces.
Roughly chop the sun-dried tomatoes.
Pick the thyme leaves from a few sprigs, and keep the rest whole.

2 Cook stew

Heat a non-stick pot over a medium-high heat with a drizzle of olive oil.
Add the onions. Fry for 5 min until softened.
Add the mushrooms, a pinch of rosemary. Fry for 6-7 min or until browned.
Add the flour. Cook, stirring continuously, for 1 min or until a sandy paste has formed.
Add the almond milk, 0.5 vegetable stock cube, the measured water, sun dried tomatoes, potatoes, and the whole sprigs of thyme.
Bring to a boil and then cover.
Gently simmer for 12-15 min until the potatoes are fork tender.

3 Mix garlic butter

Meanwhile, peel and finely chop the garlic.
In a small bowl combine the garlic, salted vegan butter, picked thyme leaves, nutritional yeast, a pinch of pepper, and a drizzle of olive oil.
Mix well into a paste.