• 3 Tbsp vegan butter ((we like Miyoko’s // or sub olive oil))
• 1 medium onion, diced ((1 medium onion yields ~2 cups))
• 1 lb mushrooms, sliced ((1 lb yields ~7 cups // we like a mixture of shiitake and cremini))
• 3/4 tsp sea salt and pepper
• 4 cloves garlic, minced
• 2 tsp tamari or soy sauce ((ensure gluten-free as needed))
• 1 lb baby potatoes, cut into 1/2-inch cubes ((1 lb yields ~3 cups))
• 2 (15 oz.) cans white beans, drained and rinsed
• 2 cups dairy-free milk ((plain, unsweetened // we used almond))
• Fresh parsley, finely chopped