Cozy White Bean Mushroom Stew (Vegan) Recipe
This Cozy White Bean Mushroom Stew is a hearty, flavorful vegan dish perfect for warming up on chilly days. Featuring tender baby potatoes, earthy mushrooms, and creamy white beans in a rich, herb-infused broth, this stew is both comforting and nourishing. With simple ingredients and straightforward stovetop cooking, it’s an ideal plant-based meal that satisfies without any heavy cream or dairy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced (about 2 cups)
- 1 lb mushrooms, sliced (preferably a mix of shiitake and cremini, about 7 cups)
- 4 cloves garlic, minced
- 1 lb baby potatoes, cut into 1/2-inch cubes (about 3 cups)
- Fresh parsley, finely chopped (for garnish)
Seasonings and Herbs
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt
- Freshly ground black pepper, to taste
- 2 tsp tamari or soy sauce (gluten-free if needed)
- 1 Tbsp Dijon mustard
Liquids and Thickeners
- 3 Tbsp vegan butter (such as Miyoko’s, or substitute olive oil)
- 2 Tbsp cornstarch
- 3 cups vegetable broth
- 2 (15 oz.) cans white beans, drained and rinsed
- 2 cups dairy-free milk
Instructions
- Sauté Aromatics and Mushrooms: Heat vegan butter in a large pot or Dutch oven over medium heat until melted. Add the diced onion and sauté for a few minutes until softened. Add the sliced mushrooms, dried thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown. Add minced garlic and cook for an additional minute.
- Coat and Simmer Potatoes: Sprinkle the cornstarch over the cooked vegetables and stir well to evenly coat. Add tamari and Dijon mustard, stirring to combine. Pour in vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce heat to a simmer, uncovered. Allow to simmer for 15-20 minutes or until potatoes are tender, stirring occasionally to prevent sticking.
- Add Beans and Dairy-Free Milk: Stir in the rinsed white beans and dairy-free milk. Continue simmering uncovered for another 10-15 minutes until the stew thickens and vegetables are tender. Adjust seasoning with additional tamari, salt, or mustard if needed, and thin with more dairy-free milk if the stew is too thick.
- Serve and Garnish: Ladle the warm stew into bowls and garnish with freshly chopped parsley and an optional sprinkle of freshly cracked black pepper for added flavor.
- Storage Tips: Store leftover stew in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 1 month. The stew will thicken upon cooling; thin it with broth, dairy-free milk, or water when reheating as desired.
Notes
- Use a variety of mushrooms like shiitake and cremini for deeper flavor and texture.
- Gluten-free tamari ensures the stew remains gluten-free; adjust according to dietary needs.
- The stew thickens further as it cools; add extra liquid when reheating to reach preferred consistency.
- Optional garnishes like fresh parsley add brightness but can be omitted if unavailable.
- This stew freezes well—consider making a double batch for easy future meals.
