http://www.lawrence.com/users/shenning/photos/2011/feb/7/207425/

Happy Meatless Monday! For this week’s recipe, we’ve got something that’s quick to prepare, but full of that high-quality “restaurant flavor.” This recipe is a ragoût, a French term that signifies a hearty stew perfect for a main course.

Normally, a ragoût is slow-cooked, but this version uses already-cooked white beans, meaning it takes a few minutes to make rather than a few hours.

Also of note: The recipe calls for nutritional yeast. Nutritional yeast is a flaky, yellow, cheesy-flavored supplement that’s used by many vegetarians as a way to get B vitamins. It is NOT the same as baker’s yeast or brewer’s yeast. It is generally found in the bulk section at grocery stores, and if you can’t find it, ask a store worker. You can probably do without it for this recipe, but you’d miss out on a nice cheesy taste and lots of extra nutrition.

Greens, Mushroom and White Bean Ragoût

2 1/2 cups low-sodium vegetable broth, divided

1 large white onion, chopped

3 cloves garlic, finely chopped

1/2 cup Marsala or red wine

4 teaspoons finely chopped fresh rosemary

1 tablespoon finely chopped fresh thyme

12 ounces fresh mushrooms, button or wild or a mixture of both, trimmed and thinly sliced

2 teaspoons reduced-sodium tamari

2 tablespoons whole spelt or whole wheat flour

4 tablespoons nutritional yeast

1 (15-ounce) can no-salt-added Great Northern or other white beans, rinsed and drained,
or 1 1/2 cups cooked white beans

1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced

1/4 teaspoon ground black pepper

Bring 3/4 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook 7 to 8 minutes or until tender. Stir in wine, rosemary and thyme and cook about 2 minutes or until wine evaporates. Add mushrooms and reduce heat to medium, cover and cook 5 minutes or until mushrooms release their liquid and begin to become tender, stirring once. Stir in remaining 1 3/4 cups broth and bring to a simmer over medium heat.

Meanwhile, in a small bowl, whisk together tamari, flour, nutritional yeast and 2 to 3 tablespoons of the hot broth to make a thick paste. Whisk paste into the simmering broth mixture, stirring constantly. Bring back to a simmer and cook 1 minute, whisking constantly. Stir in beans and greens, in batches if needed, cover and cook 5 minutes or until greens are wilted and heated through, stirring once. Stir in black pepper and serve. Serves 6.

— Recipe and photo from www.wholefoodsmarket.com.