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Ingredients
  • 3 Tbsp vegan butter
  • 1 medium onion, diced
  • 1 lb mixed mushrooms (shiitake and cremini), sliced
  • ¾ tsp dried thyme
  • ¾ tsp dried rosemary
  • ¾ tsp sea salt
  • ¾ tsp black pepper
  • 4 cloves garlic, minced
  • 2 Tbsp cornstarch
  • 2 tsp tamari or soy sauce
  • 1 Tbsp Dijon mustard
  • 3 cups vegetable broth
  • 1 lb baby potatoes, cubed
  • 2 (15 oz.) cans white beans (cannellini), drained and rinsed
  • 2 cups dairy-free milk (almond)
  • subheading: For Serving (optional):
  • Fresh parsley, finely chopped
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