Vegan White Bean Mushroom Stew

why make this recipe

Cozy White Bean Mushroom Stew is a warming dish perfect for chilly days. It’s hearty, nutritious, and ultimate comfort food. This stew is not just satisfying, but it’s also vegan, which means it’s great for anyone looking to enjoy a plant-based meal. Packed with flavor from mushrooms, white beans, and spices, it’s a delicious way to get your veggies in. Plus, making it is easy and the result is always a hit with family and friends.

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 (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 or until the mushrooms release most of their moisture and start to brown. Add the garlic and cook for another minute.
3. Next, add the cornstarch and stir to coat the veggies. Then add the tamari and mustard, stirring again.
4. Pour in the vegetable broth and potatoes, bringing everything to a boil. Once boiling, reduce the heat and let it simmer (uncovered) for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
5. Stir in the beans and dairy-free milk. Let it simmer (uncovered) for another 10-15 minutes until the vegetables are tender and the stew thickens (it will thicken more as it cools). Adjust the seasoning and thickness as needed by adding more tamari, salt, mustard, or dairy-free milk.
6. Serve warm and, if desired, garnish with parsley and a sprinkle of freshly cracked black pepper.
7. Store leftovers in a sealed container in the fridge for 3-4 days or freeze for up to 1 month. It will thicken as it sits. To thin it out, add more broth, dairy-free milk, or water when reheating.

how to serve Cozy White Bean Mushroom Stew

Serve this delicious stew warm in bowls. It’s great on its own or paired with some crusty bread or a slice of vegan cornbread. You can also serve it alongside a fresh green salad to balance the hearty dish.

how to store Cozy White Bean Mushroom Stew

To store the stew, place it in a sealed container and keep it in the fridge for up to 3-4 days. If you want to keep it longer, freeze it for up to 1 month. Remember, it may thicken as it sits, so when you reheat, you might need to add a little broth, dairy-free milk, or water to get the desired consistency.

tips to make Cozy White Bean Mushroom Stew

• Use fresh herbs: If you have fresh thyme or rosemary, they can add more flavor to your stew.
• Mix up the mushrooms: Different types of mushrooms bring unique flavors and textures. Try using a mix of your favorites.
• Adjust thickness: If you find the stew too thick, simply add more broth or dairy-free milk when reheating.

variation

Feel free to add more vegetables like carrots or celery to enhance the stew. You can also use different beans, or even lentils for a different texture. If you like a spicier kick, add a pinch of red pepper flakes.

FAQs

Can I use canned mushrooms instead of fresh?
While fresh mushrooms add the best flavor and texture, you can use canned mushrooms in a pinch. Just rinse and drain them before adding.

Is this stew gluten-free?
Yes, as long as you use gluten-free tamari or soy sauce, this stew is gluten-free.

Can I make this stew in a slow cooker?
Yes, you can! Just put all the ingredients in your slow cooker, set it on low for 6-8 hours, and enjoy a hearty meal when you come home.

Cozy White Bean Mushroom Stew

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• Author: ikramnihad
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A hearty, vegan stew packed with flavor from mushrooms, white beans, and spices, perfect for chilly days.

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Ingredients

Scale 1x2x3x

• 3 Tbsp vegan butter (or olive oil)
• 1 medium onion, diced
• 1 lb mushrooms, sliced (shiitake and cremini)
• 3/4 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp sea salt
• 3/4 tsp pepper
• 4 cloves garlic, minced
• 2 Tbsp cornstarch
• 2 tsp tamari or soy sauce
• 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

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Instructions

1. In a large pot or Dutch oven, heat the vegan butter over medium heat and sauté the onion for a few minutes.
2. Add the mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes until the mushrooms brown.
3. Stir in the garlic and cook for another minute.
4. Add the cornstarch to coat the veggies, then stir in the tamari and mustard.
5. Pour in the vegetable broth and potato cubes, bringing to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
6. Mix in the beans and dairy-free milk, simmering for another 10-15 minutes until thickened.
7. Adjust seasoning and thickness as necessary; serve warm, garnished with parsley.

Notes

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

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 0mg

Keywords: stew, vegan, white beans, mushrooms, comfort food, healthy, hearty