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
Scale
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
