Cozy White Bean Mushroom Stew (Vegan) Recipe
This Cozy White Bean Mushroom Stew is a hearty and comforting vegan dish perfect for chilly days. Featuring tender mushrooms, creamy white beans, and baby potatoes in a savory herb-infused broth, this stew is thickened with cornstarch and enriched with dairy-free milk for a luscious texture. It’s easy to prepare, packed with plant-based protein and fiber, and can be stored for quick meals throughout the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Vegan, American-style
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 3 Tbsp vegan butter (such as Miyoko’s) or substitute with olive oil
- 1 medium onion, diced (about 2 cups)
- 1 lb mushrooms, sliced (about 7 cups; a mix of shiitake and cremini recommended)
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 2 Tbsp cornstarch
- 2 tsp tamari or soy sauce (ensure gluten-free if needed)
- 1 Tbsp Dijon mustard
- 3 cups vegetable broth
- 1 lb baby potatoes, cut into 1/2-inch cubes (about 3 cups)
- 2 (15 oz) cans white beans, drained and rinsed
- 2 cups dairy-free milk
- Fresh parsley, finely chopped (for garnish)
Instructions
- Sauté Aromatics and Mushrooms: Heat vegan butter in a large pot or Dutch oven over medium heat until melted. Add diced onion and sauté for a few minutes until softened. Stir in sliced mushrooms, dried thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes until mushrooms release moisture and begin to brown. Add minced garlic and cook for an additional minute to release its aroma.
- Add Thickener and Flavorings: Sprinkle cornstarch over the vegetables and stir well to coat everything evenly. Pour in the tamari and Dijon mustard, mixing thoroughly to combine these flavorful ingredients with the vegetables.
- Simmer Potatoes in Broth: Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce heat to a simmer. Leave uncovered and cook for 15-20 minutes, stirring occasionally, until potatoes are tender and stew starts to thicken.
- Incorporate Beans and Dairy-Free Milk: Stir in the rinsed white beans and dairy-free milk. Continue to simmer uncovered for another 10-15 minutes, allowing the stew to thicken further and flavors to meld. Adjust seasoning and thickness as needed by adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin the stew.
- Serve and Garnish: Serve the stew warm, garnished with freshly chopped parsley and an optional sprinkle of freshly cracked black pepper for added freshness and flavor.
- Storage: Store leftovers in a sealed container in the refrigerator for up to 3-4 days or freeze for up to 1 month. The stew will thicken as it cools; to reheat and thin, add extra broth, dairy-free milk, or water as needed.
Notes
- You can substitute vegan butter with olive oil for a lighter option.
- Try using different mushroom varieties to vary the flavor profile, such as button, portobello, or oyster mushrooms.
- Ensure tamari or soy sauce used is gluten-free if dietary restrictions require it.
- Adjust the thickness of the stew by varying the amount of cornstarch or dairy-free milk during cooking.
- Use a dairy-free milk like almond, oat, or soy milk based on your preference.
- This stew freezes very well; consider making a double batch to save for later meals.
- For added richness, garnish with a drizzle of good-quality olive oil or a spoonful of vegan sour cream.
Keywords: white bean stew, mushroom stew, vegan stew, dairy-free, easy vegan recipe, hearty stew, plant-based dinner, vegan comfort food