Vegan White Bean Mushroom Stew Recipe

why make this recipe

Vegan White Bean Mushroom Stew is a comforting dish that packs a punch of flavor and nutrition. It’s packed with hearty white beans, earthy mushrooms, and tender baby potatoes. This stew is not only filling but also an excellent source of protein and fiber. Whether you are vegan or just looking to add more plant-based meals to your diet, this stew is a perfect choice. It’s easy to prepare, makes great leftovers, and is sure to warm you up on a chilly day.

how to make Vegan White Bean Mushroom Stew

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
• 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
• 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)
• Fresh parsley, finely chopped

Directions

1. 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.
2. 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.
3. Add minced garlic and cook for an additional minute.
4. Stir in cornstarch to coat the vegetables evenly. Then, add tamari and Dijon mustard, stirring well to combine.
5. 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.
6. 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.
7. 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.

how to serve Vegan White Bean Mushroom Stew

Serve the Vegan White Bean Mushroom Stew warm in bowls. You can garnish it with fresh parsley and a sprinkle of black pepper to enhance the flavor. Enjoy it alongside crusty bread or over a bed of rice for a complete meal.

how to store Vegan White Bean Mushroom Stew

Allow the stew to cool before storing. Place it in an airtight container and keep it in the refrigerator, where it will last for 3-4 days. For longer storage, you can freeze the stew for up to 1 month. When you’re ready to eat, simply reheat it on the stove or in the microwave, adding a splash of broth or dairy-free milk if needed to loosen it up.

tips to make Vegan White Bean Mushroom Stew

• Make sure your mushrooms are fresh for the best flavor.
• Don’t skip the herbs; they add a lovely aroma and taste to the stew.
• Adjust the thickness of the stew by adding more broth or plant-based milk to your liking.
• If you want more protein, consider adding more beans or some lentils.

variation

You can add other vegetables such as carrots or spinach for added color and nutrients. Feel free to switch up the types of beans as well or use any veggies you have on hand!

FAQs

Can I use frozen vegetables in the stew?

Yes, you can use frozen vegetables. Just remember to adjust cooking times as needed.

Can I make this stew in a slow cooker?

Absolutely! Just sauté the onions and mushrooms first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

What can I substitute for dairy-free milk?

You can use any plant-based milk you prefer, like oat milk or soy milk. If you are not vegan, regular milk or cream can also be used.

Vegan White Bean Mushroom Stew

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A comforting and nutritious vegan stew packed with white beans, mushrooms, and baby potatoes, perfect for chilly days.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 3 Tbsp vegan butter (or 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
• 2 Tbsp cornstarch (or all-purpose flour)
• 2 tsp tamari or soy sauce
• 1 Tbsp Dijon mustard
• 3 cups vegetable broth
• 1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups)
• 2 (15 oz.) cans white beans, drained and rinsed (cannellini preferred)
• 2 cups dairy-free milk (plain, unsweetened)
• Fresh parsley, finely chopped (for garnish)

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Instructions

1. In a large pot, melt vegan butter over medium heat. Once melted, add diced onion and sauté until softened.
2. Add sliced mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes until mushrooms brown.
3. Add minced garlic and cook for 1 additional minute.
4. Stir in cornstarch to coat the vegetables, then add tamari and Dijon mustard, stirring well.
5. Pour in vegetable broth and add cubed baby potatoes. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until potatoes are tender.
6. Stir in drained white beans and dairy-free milk. Continue to simmer uncovered for 10-15 minutes until stew thickens and vegetables are tender.
7. Adjust seasoning as needed. Serve warm, optionally garnished with fresh parsley and black pepper.

Notes

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.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 550mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg