Description
A hearty vegan stew filled with creamy white beans, earthy mushrooms, and vibrant potatoes, perfect for chilly days.
Ingredients
Scale
- 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
- Heat vegan butter in a large pot over medium heat.
- Add onion and sauté for a few minutes.
- Add mushrooms, thyme, rosemary, salt, and pepper; cook for 7-10 minutes until mushrooms brown.
- Add garlic and cook for 1 more minute.
- Stir in cornstarch, then add tamari and mustard, mixing well.
- Pour in vegetable broth and add potatoes; bring to a boil.
- Once boiling, reduce heat and simmer uncovered for 15-20 minutes until potatoes are tender.
- Stir in beans and dairy-free milk; simmer uncovered for another 10-15 minutes until thickened.
- 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