Vegan Bean & Mushroom Stew – Mary's Gone Crackers

Ingredients

• 3 tbsp vegan butter (e.g., Miyoko’s) or olive oil
• 1 lb baby potatoes, cut into ½-inch cubes
• 1 medium onion, diced
• 1 lb cremini mushrooms, quartered
• 1 cup carrots, sliced
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• ¾ tsp sea salt
• ¾ tsp black pepper
• 4 cloves garlic, roughly chopped
• 1 tbsp fresh red Thai chili peppers, diced (optional)
• 1 tbsp chili pepper flakes
• 2 tbsp cornstarch, all-purpose flour or gluten-free flour blend
• 1 quart vegetable broth (can be store-bought)
• 2 cans (15 oz each) white beans, drained and rinsed
• 2 cups cashew milk
• 2 tsp tamari or vegan soy sauce
• Fresh parsley, finely chopped (optional as garnish)