White Bean And Mushroom Ragout

White Bean And Mushroom Ragout Recipe

By Brand New Vegan


2 1/4 cup Low Sodium Vegetable Broth (divided)

2 Onions (diced)

4 cloves Garlic (minced)

1 tsp Dried Thyme

1/2 tsp Dried Rosemary

1/2 cup Red Wine

16 oz Mushrooms (chopped)

1 can Fire Roasted Tomatoes (15oz)

2 Tbs Whole Wheat Flour

4 Tbs Nutritional Yeast

2 tsp Low Sodium Soy Sauce

1 can Cannelini Beans (15oz)

2 handfuls Baby Kale

2 Tbs Balsamic Vinegar

10 Cherry Tomatoes (halved)

Salt and Pepper to taste


1Simmer chopped leeks and garlic in 3/4 cup Veg Broth for about 5 minutes

2Stir in Thyme, Rosemary, and Wine

3Let liquid reduce to about half.

4Add mushrooms, cover and let simmer until mushrooms are reduced

5Add remaining broth and canned tomatoes and increase heat

6Whisk flour, nutritional yeast, Tamari, and 4 Tbls broth to make a slurry

7Stir into stew to thicken

8Add up to 1 Tbls additional flour or Masa Harina if needed to thicken

9Reduce heat to simmer and add beans and greens

10Stir to combine and cook until greens have wilted

11Add Balsamic Vinegar and Cherry Tomatoes

12Season to taste

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