Bring medium pan of salted water to boil. Add the potatoes, cook for 20-25 mins or until tender. Drain and return to the pan. Add the rest of the mash ingredients and crush to a soft consistency. Add more plant-based milk and season if needed. Cover to keep warm.

Meanwhile, heat a little olive oil in a medium pan over a medium heat. Add the onions and cook for 8-10 mins or until translucent. Stir in the mushrooms and thyme and cook for 5-8 minutes, or until the mushrooms turn golden-brown. Season with salt and pepper.

Add the black beans and their liquid, the soya sauce and 200ml of water. Let it simmer gently for 15-20 mins, stirring occasionally, until thickened. Season to taste.

Peel and finely grate the ginger. Squeeze the juice from the ginger over the black bean stew and mix it well. Discard the ginger pulp.

Spoon the hot mash potato into two serving bowls. Ladle in the stew and garnish with chopped fresh parsley, if desired.