1/2 onion, coarsely chopped
3-4 cloves garlic, minced
6-8 red potatoes, cut into wedges
7-8 button mushrooms, sliced
1 tomato, chopped into rough squares or wedges as you like
1 can kidney beans
1/2 cup vegan white wine (I use Gewurztraminer)
3/4 cup veg stock
thyme, sage, and black pepper to taste
Add a bit of olive oil to the bottom of a pot--you want enough to coat the garlic, olive oil, potatoes, etc. Toss in the garlic and onion and saute until the onion is translucent. Then add the potatoes and cook for a few minutes, stirring to make sure they don't stick. Add the mushrooms, thyme, sage, and black pepper, and cook for 2-3 mins so the flavors soak in nicely. Add the white wine, tomato, beans, and veg stock. Adjust the amount of liquid as desired or required, depending how chunky the stew looks. Bring to a boil, then reduce heat to simmer approximately 20 mins, or until the potato wedges are done.
The nice thing about the recipe is that it can be easily adjusted depending on what you have in your fridge! For example, parsnips in place of the potato would be really good, or you could add other veggies--carrots, squash, whatever you have on hand.
Source of recipe: Friend invented base recipe, and I modified according to what I had in the fridge.