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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.

Ingredients

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  • 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)

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

Find it online: https://pennykitchenz.com/vegan-white-bean-mushroom-stew-recipe/

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