Cozy White Bean Mushroom Stew (Vegan) Recipe
Cozy, creamy white bean and mushroom stew with tender potatoes and aromatic herbs. This easy one-pot vegan and gluten-free entrée is perfect for cooler weather, offering warmth and comfort in every bite. Rich in plant-based protein and fiber, it’s a delicious and nutritious meal that everyone will enjoy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 entrée servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten Free
Ingredients
Scale
Main Ingredients
- 3 Tbsp vegan butter (we like Miyoko’s, or sub olive oil)
- 1 medium onion, diced (about 2 cups)
- 1 lb mushrooms, sliced (about 7 cups; a mix of shiitake and cremini recommended)
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt and pepper to taste
- 4 cloves garlic, minced
- 2 Tbsp cornstarch (or all-purpose flour or gluten-free blend)
- 2 tsp tamari or soy sauce (gluten-free if 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 (about 3 cups)
- 2 (15 oz.) cans white beans, drained and rinsed (cannellini recommended, or ~3 cups homemade)
- 2 cups dairy-free milk (plain, unsweetened; almond milk used, or 2%/whole milk for non-vegans)
For Serving (Optional)
- Fresh parsley, finely chopped
- Freshly cracked black pepper
Instructions
- Prepare the Base: Heat vegan butter in a large pot or Dutch oven over medium heat until melted. Add diced onion and sauté for a few minutes until translucent.
- Cook Mushrooms and Herbs: Add sliced mushrooms, dried thyme, dried rosemary, sea salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until mushrooms release moisture and start to brown.
- Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant.
- Coat and Flavor: Sprinkle cornstarch over the vegetables and stir well to coat evenly. Add tamari and Dijon mustard, stirring until combined.
- Add Broth and Potatoes: Pour in vegetable broth and add the cubed baby potatoes. Bring mixture to a boil, then reduce heat to a simmer and cook uncovered for 15-20 minutes, until potatoes are tender. Stir occasionally.
- Finish with Beans and Milk: Stir in drained white beans and dairy-free milk. Simmer uncovered for another 10-15 minutes until vegetables are tender and stew has thickened. Adjust seasoning with more tamari, salt, mustard, or dairy-free milk as needed to achieve desired flavor and consistency.
- Serve and Garnish: Serve the stew warm, optionally garnished with fresh parsley and a sprinkle of freshly cracked black pepper.
- Storage: Store leftovers in a sealed container in the refrigerator for 3-4 days or freeze for up to 1 month. The stew thickens as it sits; add broth, dairy-free milk, or water when reheating to thin if desired.
Notes
- Nutrition information is an estimate and does not include optional garnishes.
- For a gluten-free version, ensure tamari or soy sauce is gluten-free and use gluten-free flour if substituting for cornstarch.
- This stew is inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.
- Can be made with a variety of mushrooms depending on preference and availability.
Keywords: white bean stew, mushroom stew, vegan stew, gluten-free, plant-based, comfort food, one-pot meal, white beans, potatoes, dairy-free