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SAUS-Y White Bean Mushroom Stew


3 Tablespoons Vegan Butter

1 Medium Sweet Onion, diced

1 lb Mushrooms, sliced

3/4 teaspoon dried Thyme

3/4 teaspoon dried Rosemary

3/4 teaspoon Sea Salt

3/4 teaspoon Pepper

4 Cloves Garlic, minced

2 Tablespoons Cornstarch

2 teaspoons Tamari or Soy Sauce

1 Tablespoon Dijon Mustard

1/4 Cup SAUS® Do Everything Sauce

3 Cups Vegetable Broth

1 lb Baby Potatoes, cut into 1/2" cubes

2 (15oz) cans White Beans, drained and rinsed

2 Cups dairy-free Milk


1.Add the vegan butter to a large pot and heat over medium heat. Once the butter has melted, add the onion and sauté for a few minutes.

2. Add  mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes or until the mushrooms have released most of their moisture and begin to brown. Add the garlic and cook for another minute.

3. Next add the cornstarch, tamari, and mustard and SAUS®. Stir to coat the vegetables. Add the vegetable broth and potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender, stirring occasionally.

 4. Stir in the beans and dairy-free milk and simmer for another 10-15 minutes until the stew has thickened and the vegetables are tender. Adjust for seasoning and thickness as needed, adding more SAUS® to kick up the zing, or dairy-free milk to thin it slightly.

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