If you’re on the hunt for a hearty, comforting dish that’s both nutritious and bursting with flavor, I’ve got just the thing for you. This Vegan White Bean Mushroom Stew Recipe is one of my absolute favorites when the days get cooler and I want something warm and nourishing without any fuss. Packed with tender mushrooms, creamy white beans, and cozy potatoes, it’s the kind of meal that wraps you in a flavorful hug. Trust me, once you try this stew, it might just become your go-to comfort food staple.
Why You’ll Love This Recipe
- Hearty & Filling: The combination of white beans, mushrooms, and potatoes creates a stew that satisfies hunger and warms you up.
- Simple Ingredients: You’ll mostly use pantry and fridge staples, making this easy to whip up any day of the week.
- Rich Flavor: The dried herbs, Dijon mustard, and tamari create layers of savory depth that surprise you every bite.
- Perfectly Vegan & Flexible: Whether you’re vegan, gluten-free, or just love cozy one-pot meals, this recipe fits the bill.
Ingredients You’ll Need
What I love about this Vegan White Bean Mushroom Stew Recipe is how the ingredients work in harmony to build texture and flavor without any complicated prep. You can find most of them at your local grocery store, and the frozen or canned beans make this recipe even more weeknight-friendly.
- Vegan butter: Adds a silky richness to the stew. I like Miyoko’s, but olive oil works perfectly if you prefer.
- Onion: The base of flavor—make sure to dice it finely to melt beautifully into the stew.
- Mushrooms: A blend of shiitake and cremini really ups the umami factor; the mushrooms soak up the broth beautifully as they cook down.
- Dried thyme and rosemary: These herbs give the stew its cozy, herbal aroma—no need for fresh herbs here.
- Sea salt and pepper: Essential for seasoning and balancing the overall flavors.
- Garlic: I always use fresh minced garlic for a punch of aromatic goodness.
- Cornstarch (or flour): This is your thickening agent, giving the stew a luscious body.
- Tamari or soy sauce: Ensure it’s gluten-free if needed. This little ingredient boosts the savory depth like magic.
- Dijon mustard: Adds a gentle tang and complexity you might not expect but will love.
- Vegetable broth: A quality store-bought broth works great here—Pacific Foods is my go-to.
- Baby potatoes: Cut into ½-inch cubes for even cooking—they bring wonderful heartiness.
- White beans (canned or homemade): Cannellini beans are my favorite, adding creaminess and protein to the stew.
- Dairy-free milk: I use plain unsweetened almond milk, but you can substitute whatever plant-based milk you like—or dairy if you eat it.
Variations
I love how flexible this Vegan White Bean Mushroom Stew Recipe is. Over time, I’ve tweaked it here and there to suit what’s in my pantry or my mood, and it always adjusts well without losing its cozy vibe. You should definitely feel free to make it your own!
- Adding greens: I sometimes stir in chopped kale or spinach during the last few minutes for a bit of freshness and color—plus extra nutrients.
- Spice it up: If you like a little heat, adding a pinch of red pepper flakes does wonders without overpowering the flavors.
- Different mushrooms: Feel free to swap in whatever mushrooms you love or have on hand—portobello, button, or even oyster mushrooms work great.
- Use sweet potatoes: For a sweeter twist, sub the baby potatoes with cubed sweet potatoes—the stew gets a lovely hint of natural sweetness.
How to Make Vegan White Bean Mushroom Stew Recipe
Step 1: Sauté Your Aromatics and Mushrooms
Start by melting the vegan butter in a large pot or Dutch oven over medium heat. Once it’s shimmering, toss in your diced onion and let it soften for a few minutes until it’s translucent and slightly golden. Then add your sliced mushrooms along with the dried thyme, rosemary, salt, and pepper. This part takes about 7-10 minutes. Watch closely as the mushrooms release their moisture and start to brown—that’s where the magic happens, developing those deep, earthy notes that make the stew so comforting. Finally, stir in the minced garlic and cook it for just a minute to release its fragrant goodness, being careful not to burn it.
Step 2: Build The Stew Base
Now sprinkle the cornstarch over the vegetables and stir well to coat everything evenly. This step might seem small, but it’s key to thickening your stew so it’s nice and velvety. Add in the tamari and Dijon mustard next, giving the mix another good stir. Pour in your vegetable broth along with the cubed baby potatoes, then bring the whole pot up to a boil. Once boiling, reduce the heat to simmer uncovered for about 15-20 minutes, stirring occasionally to prevent anything from sticking. Check the potatoes for tenderness—they should be soft but still hold their shape.
Step 3: Add Beans and Dairy-Free Milk
Stir in your drained white beans and the dairy-free milk, then keep simmering uncovered for 10-15 more minutes. You’ll notice the stew thickening beautifully—it’s going to be nice and cozy. At this stage, taste and adjust seasoning to your liking: add more tamari or salt if you want it saltier, extra mustard for a little tang, or a splash more plant milk if it feels too thick. The stew will continue to thicken as it cools, so aim for a slightly thinner consistency than you want right now.
Step 4: Plate and Serve
Ladle the stew into bowls while warm, and if you’re anything like me, top with a sprinkle of fresh parsley and a crack of black pepper. The fresh herbs really brighten the dish and add that lovely pop of color.
Pro Tips for Making Vegan White Bean Mushroom Stew Recipe
- Don’t Rush the Mushroom Browning: I learned this the hard way—letting the mushrooms brown properly instead of steaming them makes all the difference in flavor depth.
- Adjust Thickness Gradually: The stew thickens as it cools, so if it feels too thick after reheating, just stir in a little plant milk or broth.
- Use a Good Tamari or Soy Sauce: Quality matters here since it’s a key flavor component; a rich, gluten-free tamari brings out the umami beautifully.
- Don’t Overcook the Potatoes: Keep an eye on them so they stay tender but don’t turn to mush—perfect texture makes a cozy stew extra satisfying.
How to Serve Vegan White Bean Mushroom Stew Recipe
Garnishes
I always finish my bowls with fresh parsley because the mild bitterness and bright green color make the stew sing. Sometimes I add a drizzle of good olive oil or a sprinkle of smoked paprika for an extra layer of flavor. Freshly cracked black pepper is a must for me, giving each spoonful a gentle kick.
Side Dishes
This stew stands beautifully on its own, but I love pairing it with crusty bread or toasted sourdough to soak up all that goodness. A simple side salad with lemon dressing balances the richness perfectly, and for something heartier, roasted seasonal vegetables are a natural match.
Creative Ways to Present
For special dinners, I serve this stew in rustic bread bowls or pair it with warm polenta cakes for a modern twist. Adding a swirl of cashew cream or a sprinkle of toasted pumpkin seeds gives a lovely texture contrast and adds a finishing touch that guests rave about.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I let the stew cool completely before transferring it into airtight containers. It keeps perfectly in the fridge for up to 3-4 days. You might find it thickens quite a bit overnight, but adding a splash of broth or plant milk while reheating frees it right up without losing any flavor.
Freezing
Freezing this stew works great if you want to prep ahead or save leftovers long-term. I portion it out in freezer-safe containers or heavy-duty bags, label with the date, and it stays good for up to a month. Just thaw overnight in the fridge or gently warm it from frozen on the stove with a bit of extra liquid to bring back that lovely creamy texture.
Reheating
When reheating, I prefer warming it gently on the stove over medium-low heat, stirring frequently so it heats evenly. If it seems a little thick, adding a splash of broth or almond milk helps it regain that perfect stew consistency without diluting flavor.
FAQs
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Can I make this Vegan White Bean Mushroom Stew Recipe gluten-free?
Absolutely! Just use gluten-free tamari instead of soy sauce and opt for a gluten-free flour blend or cornstarch to thicken the stew. This recipe is naturally gluten-friendly otherwise, so it’s an easy swap.
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What if I don’t have Dijon mustard on hand?
You can substitute with yellow mustard or even a splash of apple cider vinegar or lemon juice for a bit of acidity. The stew might lose a bit of its tang, but it will still be delicious and comforting.
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Can I use dried beans instead of canned?
Yes! Just remember to soak and cook the dried white beans fully before adding them to the stew. Using canned beans is a time-saver, but dried beans work well if you plan ahead for soak time.
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How thick should the stew be?
The stew should be thick enough to coat a spoon but still a bit loose—think creamy and hearty, not dry. It will thicken a bit as it cools, so if it feels too thick while cooking, thin it with a little more broth or plant milk.
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Can I add other vegetables?
Definitely! Carrots, celery, or bell peppers would all blend nicely. Just add them early enough to cook until tender, and adjust seasoning as needed to keep the flavors balanced.
Final Thoughts
Honestly, this Vegan White Bean Mushroom Stew Recipe is one of those meals I keep coming back to because it’s endlessly comforting and surprisingly simple. Its rich, earthy flavors always feel like a warm hug after a busy day. Whether you’re cooking for yourself or feeding a family, this stew is forgiving, flexible, and delicious. I hope you enjoy making it as much as I do—once you try it, it just might become one of your favorite cozy dinners too.
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Vegan White Bean Mushroom Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Vegan American
- Diet: Vegan
Description
This Cozy White Bean Mushroom Stew is a hearty and comforting vegan dish featuring tender mushrooms, creamy white beans, and diced baby potatoes simmered in a flavorful broth with aromatic herbs. Perfect for chilly days, this stew is dairy-free, packed with plant-based protein, and can be easily customized to your taste.
Ingredients
Base Ingredients
- 3 Tbsp vegan butter (we like Miyoko’s; or substitute olive oil)
- 1 medium onion, diced (~2 cups)
- 1 lb mushrooms, sliced (mixture of shiitake and cremini; ~7 cups)
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt and pepper
- 4 cloves garlic, minced
Thickening & Flavoring
- 2 Tbsp cornstarch (or all-purpose flour or gluten-free blend)
- 2 tsp tamari or soy sauce (ensure gluten-free as needed)
- 1 Tbsp Dijon mustard
Liquids & Vegetables
- 3 cups vegetable broth (store-bought or homemade; we like Pacific Foods)
- 1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups)
- 2 (15 oz.) cans white beans, drained and rinsed (cannellini preferred or sub ~3 cups homemade)
- 2 cups dairy-free milk (plain, unsweetened; almond milk used, can substitute 2% or whole milk if not vegan)
Optional for Serving
- Fresh parsley, finely chopped
Instructions
- Sauté Vegetables: Add vegan butter to a large pot or Dutch oven and heat over medium heat. Once melted, add diced onion and sauté for a few minutes until softened. Add sliced mushrooms, dried thyme, dried rosemary, sea salt, and pepper. Cook for 7-10 minutes until mushrooms release their moisture and begin to brown. Add minced garlic and cook an additional minute.
- Add Thickener and Flavorings: Stir in cornstarch to coat the vegetables evenly. Then add tamari and Dijon mustard, stirring well to combine.
- Simmer Potatoes: Pour in vegetable broth and add cubed baby potatoes. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally, until potatoes are tender.
- Finish the Stew: Stir in drained white beans and dairy-free milk. Continue to simmer uncovered for another 10-15 minutes until the stew thickens and all vegetables are tender. Adjust seasoning and thickness to taste by adding more tamari, salt, mustard, or dairy-free milk as needed.
- Serve and Store: Serve warm, optionally garnished with chopped fresh parsley and freshly cracked black pepper. Store leftovers in a sealed container in the refrigerator for 3-4 days or freeze for up to 1 month. The stew will thicken as it cools; thin with additional broth, dairy-free milk, or water when reheating.
Notes
- Nutrition information is an estimate and does not account for optional ingredients.
- You can substitute vegan butter with olive oil if preferred.
- For a gluten-free version, ensure tamari or soy sauce is gluten-free and use cornstarch or a gluten-free flour blend.
- Non-vegans can substitute dairy-free milk with 2% or whole milk as reported with good results.
- The stew thickens as it cools; reheat gently with added liquid if needed to reach desired consistency.
- Inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 230
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
