Cozy Vegan White Bean Mushroom Stew

Why Make This Recipe

Cozy White Bean Mushroom Stew is the perfect dish for chilly days. It’s warm, filling, and packed with nutrients. The combination of white beans, mushrooms, and baby potatoes makes it a hearty meal without any meat. Plus, it’s vegan, so everyone can enjoy it. This stew is not only delicious but also an excellent way to warm your soul and bring comfort to your dining table.

How to Make Cozy White Bean Mushroom Stew

Ingredients

• 3 Tbsp vegan butter (we like Miyoko’s or sub olive oil)
• 1 medium onion, diced (1 medium onion yields ~2 cups)
• 1 lb mushrooms, sliced (1 lb yields ~7 cups; we like a mixture of shiitake and cremini)
• 3/4 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp sea salt and pepper
• 4 cloves garlic, minced
• 2 Tbsp cornstarch
• 2 tsp tamari or soy sauce (ensure gluten-free as needed)
• 1 Tbsp Dijon mustard
• 3 cups vegetable broth
• 1 lb baby potatoes, cut into 1/2-inch cubes (1 lb yields ~3 cups)
• 2 (15 oz.) cans white beans, drained and rinsed
• 2 cups dairy-free milk
• Fresh parsley, finely chopped

Directions

1. Add the vegan butter to a large pot or Dutch oven and heat over medium heat. Once the butter has melted, add the onion and sauté for a few minutes.
2. Next, add the mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes, until the mushrooms have released most of their moisture and begin to brown.
3. Add the minced garlic and cook for another minute.
4. Sprinkle in the cornstarch and stir to coat the vegetables. Then, add the tamari and mustard and stir again.
5. Pour in the vegetable broth and add the potatoes. Bring to a boil.
6. Once boiling, reduce the heat and simmer (uncovered) for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
7. Stir in the beans and dairy-free milk and simmer (uncovered) for another 10-15 minutes until the vegetables are tender and the stew has thickened (it will continue to thicken as it cools).
8. Adjust seasoning as needed, adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin it slightly.
9. Serve warm, optionally garnish with parsley and a sprinkle of freshly cracked black pepper.
10. Store leftover stew in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month.

How to Serve Cozy White Bean Mushroom Stew

The best way to serve this stew is warm, right out of the pot. It pairs nicely with crusty bread or over a bed of cooked rice for an even more filling meal. Garnishing with fresh parsley adds a pop of color and a fresh taste.

How to Store Cozy White Bean Mushroom Stew

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 1 month. When reheating, add a little broth, dairy-free milk, or water to thin the stew if it becomes too thick.

Tips to Make Cozy White Bean Mushroom Stew

• Make sure to sauté the mushrooms well to bring out their flavor.
• Adjust the seasoning according to your taste. If you like it saltier or with more acidity, add more tamari or mustard.
• Adding leafy greens like spinach or kale in the final minutes of cooking can boost the nutrition of this stew.

Variation

You can switch up the types of vegetables you add, using carrots or celery for added crunch and flavor. Also, consider adding a splash of lemon juice at the end for a bright finish.

FAQs

Can I use other types of beans?
Yes, you can use any type of beans you prefer, such as kidney beans or chickpeas.

Is there a low-sodium version?
You can use low-sodium vegetable broth and reduce the added salt to make it lower in sodium.

Can I make this stew ahead of time?
Absolutely! This stew tastes even better the next day as the flavors meld together. Just reheat before serving.

Cozy White Bean Mushroom Stew

---

• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A warm, filling, and nutrient-packed vegan stew made with white beans, mushrooms, and baby potatoes, perfect for chilly days.

---

Ingredients

Scale 1x2x3x

• 3 Tbsp vegan butter (or olive oil)
• 1 medium onion, diced
• 1 lb mushrooms, sliced (mixture of shiitake and cremini)
• 3/4 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp sea salt
• 3/4 tsp black pepper
• 4 cloves garlic, minced
• 2 Tbsp cornstarch
• 2 tsp tamari or soy sauce (gluten-free as needed)
• 1 Tbsp Dijon mustard
• 3 cups vegetable broth
• 1 lb baby potatoes, cut into 1/2-inch cubes
• 2 (15 oz.) cans white beans, drained and rinsed
• 2 cups dairy-free milk
• Fresh parsley, finely chopped (for garnish)

---

Instructions

1. In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté for a few minutes.
2. Add the sliced mushrooms, thyme, rosemary, sea salt, and black pepper. Cook for 7-10 minutes until the mushrooms are browned and have released their moisture.
3. Add the minced garlic and cook for another minute.
4. Sprinkle in the cornstarch, stir well to coat the vegetables, then add the tamari and mustard. Stir again.
5. Pour in the vegetable broth, add the diced baby potatoes, and bring to a boil.
6. Reduce the heat and simmer uncovered for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
7. Stir in the beans and dairy-free milk, and simmer (uncovered) for another 10-15 minutes until the stew has thickened.
8. Adjust seasoning to taste. Serve warm, garnished with parsley and black pepper if desired.

Notes

Perfect served warm with crusty bread or over cooked rice. Store leftovers in a sealed container for up to 3-4 days or freeze for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg

Keywords: vegan stew, white beans, mushrooms, comfort food, healthy recipe, winter recipes