Cozy White Bean Mushroom Stew (Vegan)
This Cozy White Bean Mushroom Stew is the perfect hearty and comforting dish for any chilly day. Packed with mushrooms, potatoes, white beans, and fresh herbs, this stew is not only delicious but also rich in fiber and protein. The creamy, dairy-free broth provides the perfect balance of savory flavors, making this stew an incredibly satisfying meal, whether enjoyed on its own or served with some crusty bread.
Why You’ll Love This Recipe
This stew is a delicious, vegan, and gluten-free option that’s full of comforting flavors. The combination of tender potatoes, earthy mushrooms, and creamy white beans makes each spoonful feel like a warm hug. The addition of Dijon mustard and tamari brings a savory, tangy depth that enhances the overall flavor profile. Plus, this dish is easy to make, and it’s the perfect one-pot wonder for busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 tbsp vegan butter (or olive oil)
- 1 medium onion, diced
- 1 lb mushrooms, sliced (shiitake and cremini recommended)
- ¾ tsp dried thyme
- ¾ tsp dried rosemary
- ¾ tsp sea salt and black pepper
- 4 cloves garlic, minced
- 2 tbsp cornstarch (or all-purpose flour or gluten-free blend)
- 2 tsp tamari (or soy sauce)
- 1 tbsp Dijon mustard
- 3 cups vegetable broth
- 1 lb baby potatoes, cut into ½-inch cubes
- 2 (15 oz.) cans white beans (drained and rinsed, such as cannellini)
- 2 cups dairy-free milk (plain, unsweetened, almond or other non-dairy milk)
For Serving:
- Fresh parsley, finely chopped (optional)
Directions
- Heat the vegan butter (or olive oil) in a large pot or Dutch oven over medium heat. Once melted, add the onion and sauté for a few minutes.
- Add the sliced mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes until the mushrooms release their moisture and begin to brown. Add the minced garlic and cook for another minute.
- Stir in the cornstarch, coating the vegetables, then add the tamari and Dijon mustard. Stir again.
- Add the vegetable broth and potatoes to the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15-20 minutes, or until the potatoes are tender.
- Stir in the white beans and dairy-free milk, continuing to simmer uncovered for another 10-15 minutes, or until the stew thickens and the vegetables are tender. Add more tamari, salt, mustard, or dairy-free milk as needed for seasoning or consistency.
- Serve warm, garnished with parsley and freshly cracked black pepper, if desired.
Servings and Timing
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 35 minutes
- Total time: 45 minutes
Variations
- Add greens: Stir in some spinach, kale, or chard for added nutrients and color.
- Spicy kick: Add a pinch of cayenne pepper or chili flakes for a little heat.
- Different beans: Swap the white beans for other beans like navy beans or chickpeas for variety.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat on the stovetop over low heat, adding a bit more broth or dairy-free milk if the stew thickens too much.
FAQs
Can I use regular butter instead of vegan butter?
Yes, you can use regular butter if you’re not following a vegan diet, though it will change the flavor slightly.
Can I make this stew ahead of time?
Yes, this stew can be made ahead of time. It will only get more flavorful as it sits! Store it in the fridge and reheat before serving.
Can I use different types of mushrooms?
Yes, feel free to use other types of mushrooms like button mushrooms, portobello, or a mix of your favorites.
Can I make this dish gluten-free?
Yes, this recipe is already gluten-free, especially when using tamari instead of soy sauce. Just ensure any flour used is gluten-free.
How can I make this stew creamier?
For a creamier stew, you can blend a portion of the beans with some of the broth before adding them back to the pot.
Can I use potato flakes instead of real potatoes?
While fresh potatoes add great texture, you could use instant potato flakes as a quick substitute to thicken the stew.
How can I make this stew thicker?
Add a little more cornstarch or flour, or cook the stew uncovered for longer to allow it to reduce and thicken naturally.
Can I freeze this stew?
Yes, you can freeze this stew for up to one month. Let it cool completely before transferring to a freezer-safe container. Reheat with added broth if needed.
Can I substitute another non-dairy milk?
Yes, you can substitute almond milk with coconut milk, soy milk, or oat milk for different flavor profiles.
What can I serve this stew with?
This stew pairs well with a slice of crusty bread, a green salad, or a simple side of roasted vegetables.
Conclusion
This Cozy White Bean Mushroom Stew is a perfect meal for colder days when you need something hearty, comforting, and vegan. The rich flavors of the mushrooms, white beans, and potatoes in a creamy broth create a deliciously nourishing stew. Easy to prepare, versatile, and full of flavor, this dish is a must-try for anyone craving a wholesome, plant-based meal.
Print
Cozy White Bean Mushroom Stew
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Cozy White Bean Mushroom Stew is a hearty, comforting, and vegan dish perfect for chilly days. Packed with mushrooms, potatoes, white beans, and fresh herbs, this stew is rich in fiber and protein. The creamy dairy-free broth and savory flavors make this a nourishing, one-pot meal everyone will love!
Ingredients
- 3 tbsp vegan butter (or olive oil)
- 1 medium onion, diced
- 1 lb mushrooms, sliced (shiitake and cremini recommended)
- ¾ tsp dried thyme
- ¾ tsp dried rosemary
- ¾ tsp sea salt and black pepper
- 4 cloves garlic, minced
- 2 tbsp cornstarch (or all-purpose flour or gluten-free blend)
- 2 tsp tamari (or soy sauce)
- 1 tbsp Dijon mustard
- 3 cups vegetable broth
- 1 lb baby potatoes, cut into ½-inch cubes
- 2 (15 oz.) cans white beans (drained and rinsed, such as cannellini)
- 2 cups dairy-free milk (plain, unsweetened, almond or other non-dairy milk)
For Serving:
- Fresh parsley, finely chopped (optional)
Instructions
- Heat vegan butter (or olive oil) in a large pot or Dutch oven over medium heat. Once melted, add the onion and sauté for a few minutes.
- Add the sliced mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes until the mushrooms release their moisture and begin to brown. Add the minced garlic and cook for another minute.
- Stir in the cornstarch, coating the vegetables, then add tamari and Dijon mustard. Stir again.
- Add the vegetable broth and potatoes to the pot. Bring to a boil, then reduce the heat and simmer uncovered for 15-20 minutes, or until the potatoes are tender.
- Stir in the white beans and dairy-free milk. Continue simmering uncovered for another 10-15 minutes, or until the stew thickens and the vegetables are tender. Adjust seasoning as needed.
- Serve warm, garnished with parsley and freshly cracked black pepper, if desired.
Notes
- Add greens like spinach, kale, or chard for extra nutrients.
- For heat, add cayenne pepper or chili flakes.
- Swap white beans for navy beans or chickpeas for variety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking
- Cuisine: vegan
