Name: Vegan Tuscan White Bean Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup dry or 2 cups canned white beans (like navy beans or cannellini beans or great northern beans. If you're using dry beans, soak for a few hours then pressure-cook or cook on the stovetop, covered with water, for an hour or as long as it takes to tenderize them.); 1 tsp olive oil; 1 large onion (finely minced); 1 large carrot (finely chopped); 2 sticks of celery (finely chopped); 6 cloves of garlic (minced); 1 tsp red pepper flakes; 8 ounces of cremini or button mushrooms (sliced or quartered); 2 vegan Italian sausages (like Field Roast (optional), removed from the plastic casing and minced); 8-10 sun dried tomatoes (try to make sure you buy ones that are not oil-packed but are still quite juicy and tender. The dry (hard ones can be a little bitter)); 1 tsp dry rosemary; Juice of 1/2 lemon; 1 tbsp oregano (if using dry reduce to 1 tsp); Salt and ground black pepper to taste; 2-4 tbsp parsley (finely chopped)