Make Vegan Mushroom and Corn Stew

Vegan Mushroom and Corn Stew

Ingredients:

- 2 tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 8 ounces of mushrooms, sliced
- 1 cup of corn kernels
- 1/4 cup of all-purpose flour
- 1 cup of pumpkin puree
- 1 cup of diced cucumber
- 2 cups of soy milk
- 1/2 cup of cooked flageolets
- Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion and garlic and cook until the onion is softened, about 5 minutes.

3. Add the mushrooms and cook for another 5 minutes.

4. Add the corn kernels and cook for another 3 minutes.

5. Add the flour and stir to combine.

6. Add the pumpkin puree, cucumber, and soy milk and stir to combine.

7. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.

8. Add the cooked flageolets and cook for another 5 minutes.

9. Season with salt and pepper to taste.

10. Serve hot. Enjoy!