Vegan Cozy White Bean Mushroom Stew

why make this recipe

Cozy White Bean Mushroom Stew is perfect for chilly days. This hearty vegan dish warms you up and fills you up. With creamy white beans, earthy mushrooms, and vibrant potatoes, it offers a delicious and nutritious meal. It’s easy to make, and you can enjoy it any time of the year.

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.
2. Once the butter has melted, add the onion and sauté for a few minutes.
3. Next, add mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes until the mushrooms release their moisture and begin to brown.
4. Add the garlic and cook for another minute.
5. Next, add the cornstarch and stir to coat the vegetables. Then add the tamari and mustard and mix well.
6. Pour in the vegetable broth and add the potatoes. Bring to a boil.
7. Once boiling, reduce the heat and simmer uncovered for 15-20 minutes until the potatoes are tender, stirring occasionally.
8. Stir in the beans and dairy-free milk. Simmer uncovered for another 10-15 minutes until the vegetables are tender and the stew thickens.
9. Adjust seasoning and thickness as needed by adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin it slightly.
10. Serve warm, garnished with parsley and a sprinkle of freshly cracked black pepper.
11. Store in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will thicken as it sits. To thin, add more broth, dairy-free milk, or water when you reheat.

how to serve Cozy White Bean Mushroom Stew

Serve this stew warm in bowls. You can add some fresh parsley on top for a touch of color. It pairs well with crusty bread or a fresh salad.

how to store Cozy White Bean Mushroom Stew

Store any leftover stew in a sealed container in the refrigerator. It will stay fresh for 3-4 days. You can also freeze it in an airtight container for up to 1 month. When reheating, you may want to add a bit of liquid to loosen it up.

tips to make Cozy White Bean Mushroom Stew

• If you like a thicker stew, let it simmer a bit longer.
• Try adding other vegetables like carrots or spinach for extra nutrition.
• For a spicier version, toss in a pinch of red pepper flakes.

variation

Feel free to swap the white beans for other beans, like chickpeas or cannellini beans. You can also use different types of mushrooms for varying flavors and textures.

FAQs

1. Can I use regular milk instead of dairy-free milk?
Yes, if you do not need it to be vegan, you can use regular milk.

2. Is this stew gluten-free?
If you use gluten-free tamari or soy sauce, the stew will be gluten-free.

3. How can I make this stew creamier?
You can add more dairy-free milk or blend a portion of the stew for a creamier texture.

Cozy White Bean Mushroom Stew

---

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

Print Recipe

Pin Recipe

Description

A hearty vegan stew filled with creamy white beans, earthy mushrooms, and vibrant potatoes, perfect for chilly days.

---

Ingredients

Scale 1x2x3x

• 3 Tbsp vegan butter (or olive oil)
• 1 medium onion, diced
• 1 lb mushrooms, sliced (shiitake and cremini mix)
• 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

---

Instructions

1. Heat vegan butter in a large pot over medium heat.
2. Add onion and sauté for a few minutes.
3. Add mushrooms, thyme, rosemary, salt, and pepper; cook for 7-10 minutes until mushrooms brown.
4. Add garlic and cook for 1 more minute.
5. Stir in cornstarch, then add tamari and mustard, mixing well.
6. Pour in vegetable broth and add potatoes; bring to a boil.
7. Once boiling, reduce heat and simmer uncovered for 15-20 minutes until potatoes are tender.
8. Stir in beans and dairy-free milk; simmer uncovered for another 10-15 minutes until thickened.
9. Adjust seasoning as necessary and serve warm, garnished with parsley.

Notes

Store leftovers in a sealed container for up to 3-4 days, or freeze for up to 1 month. Reheat with added liquid if needed.

• 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: 800mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg

Keywords: vegan stew, white bean stew, mushroom stew, healthy recipes, hearty meals