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Cozy White Bean Mushroom Stew (Vegan) Recipe

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4.2 from 3 reviews

A cozy, creamy, and flavorful vegan white bean and mushroom stew made with tender potatoes, aromatic herbs, and a luscious dairy-free broth. This one-pot dish is perfect for cooler weather and comforting meals, while being gluten-free and freezer-friendly.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 entrée servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Gluten-Free, Vegan
  • Diet: Gluten Free, Vegan

Ingredients

Main Ingredients

  • 3 Tbsp vegan butter (such as Miyoko’s) or olive oil
  • 1 medium onion, diced (~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
  • 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
  • 1 lb baby potatoes, cut into 1/2-inch cubes (~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; dairy options like 2% or whole milk can be substituted)

For Serving (Optional)

  • Fresh parsley, finely chopped
  • Freshly cracked black pepper

Instructions

  1. Sauté Aromatics and Mushrooms: Heat the vegan butter in a large pot or Dutch oven over medium heat. Once melted, add the diced onion and sauté for a few minutes until softened. Add the sliced mushrooms, dried thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes until mushrooms release their moisture and start to brown, stirring occasionally. Add minced garlic and cook for another minute.
  2. Thicken and Season: Sprinkle the cornstarch over the vegetables and stir to coat evenly. Add tamari and Dijon mustard, mixing well to combine.
  3. Add Broth and Potatoes: Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15-20 minutes, or until potatoes are tender, stirring occasionally.
  4. Add Beans and Dairy-Free Milk: Stir in the drained white beans and dairy-free milk. Continue to simmer uncovered for another 10-15 minutes until the stew thickens and vegetables are tender. Adjust seasoning as needed by adding more tamari or salt for saltiness, mustard for acidity, or more dairy-free milk to thin the stew slightly.
  5. Serve and Garnish: Ladle the warm stew into bowls. Optionally garnish with freshly chopped parsley and a sprinkle of freshly cracked black pepper. Serve with crusty bread if desired.
  6. Storage: Store leftovers in a sealed container in the refrigerator for up to 3-4 days or freeze for up to 1 month. The stew will thicken after sitting; reheat while thinning with additional broth, dairy-free milk, or water as needed.

Notes

  • Nutrition information is a rough estimate calculated without optional garnishes.
  • This recipe is inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.
  • Use gluten-free tamari to keep the dish gluten-free.
  • Adjust seasoning carefully after simmering, as the flavors intensify during cooking.
  • Use a mix of mushrooms like shiitake and cremini for greater depth of flavor.

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