Cozy White Bean Mushroom Stew (Vegan)

This vegan white bean mushroom stew is rich, creamy, and packed with savory flavor. It’s a hearty, comforting meal that uses simple ingredients and an easy cooking method. Perfect for a chilly evening or a satisfying lunch.

Gather these common pantry and fridge staples for a delicious stew.

• Vegan butter or olive oil
• Onion
• Mushrooms
• Dried thyme
• Dried rosemary
• Sea salt and black pepper
• Garlic
• Cornstarch
• Tamari or soy sauce
• Dijon mustard
• Vegetable broth
• Baby potatoes
• White beans
• Dairy-free milk
• Fresh parsley (optional, for garnish)

This recipe is very adaptable. Feel free to swap ingredients based on what you have on hand or your dietary needs. For a budget-friendly version, use dried beans instead of canned (soak and cook them first) and opt for store-brand vegetables. If you don’t have dairy-free milk, you can use regular milk if you are not vegan. For a gluten-free stew, make sure your soy sauce is tamari and your vegetable broth is certified gluten-free.

1. Add the vegan butter to a large pot or Dutch oven and heat over medium heat. Once the butter has melted, add the diced onion and sauté for a few minutes until softened.
2. Next, add the sliced mushrooms, dried thyme, dried rosemary, sea salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release most of their moisture and begin to brown.
3. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
4. Add the cornstarch and stir well to coat all the vegetables. This helps thicken the stew.
5. Pour in the tamari or soy sauce and the Dijon mustard. Stir again to combine.
6. Gradually add the vegetable broth, stirring constantly. Then add the cubed baby potatoes.
7. Bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
8. Stir in the drained and rinsed white beans and the dairy-free milk.
9. Continue to simmer, uncovered, for another 10-15 minutes. This allows the flavors to meld and the stew to thicken to your desired consistency. The vegetables should be tender.
10. Taste and adjust seasonings as needed. You might want more salt, pepper, tamari for saltiness, or Dijon for a little tang. If the stew is too thick, add a splash more dairy-free milk or vegetable broth.
11. Serve the cozy white bean mushroom stew warm. Garnish with fresh parsley and a sprinkle of cracked black pepper if desired.

• Overcooking the potatoes: Ensure potatoes are tender but still hold their shape. Check them by piercing with a fork. If they are too soft, they will break apart and make the stew mushy.
• Not browning the mushrooms enough: Browning the mushrooms develops deep, savory flavor. If you cook them too quickly or crowd the pan, they will steam instead of brown. Cook them in batches if necessary.
• Stew too thin: If your stew isn’t thick enough after simmering, you can create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then stir it into the simmering stew until thickened.

• Add other vegetables: Carrots, celery, or parsnips are great additions. Add them with the onions and cook until softened.
• Spice it up: Add a pinch of red pepper flakes with the garlic for a little heat.
• Herbs: Incorporate other herbs like sage or marjoram for different flavor profiles.
• Greens: Stir in a few handfuls of spinach or kale during the last 5 minutes of cooking until wilted.

• Serve hot with crusty bread for dipping.
• Top with fresh parsley, a drizzle of olive oil, or a sprinkle of nutritional yeast for an extra cheesy flavor.
• Enjoy as a complete meal on its own.
• Serve alongside a simple green salad for a lighter meal.

Can I make this ahead?

Yes, this stew is perfect for making ahead! The flavors often meld and improve after a day. Store it in the refrigerator and reheat as needed. It will thicken considerably when chilled.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 1 month. Remember to add a little liquid when reheating if the stew has become too thick.

This Cozy White Bean Mushroom Stew is a wonderfully satisfying and easy vegan meal. Its creamy texture and savory depth make it a family favorite. Enjoy this comforting bowl any time of year!

Cozy White Bean Mushroom Stew (Vegan)

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This vegan white bean mushroom stew is rich, creamy, and packed with savory flavor. Hearty and comforting, it’s perfect for chilly evenings or a satisfying lunch. Made with simple pantry staples and easy to prepare.

• Author: basma
• Prep Time: 20
• Cook Time: 45
• Total Time: 65
• Yield: 6–8 servings 1x
• Category: Comfort Food Recipes
• Method: Simmering
• Cuisine: American
• Diet: Vegan

Ingredients

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3 Tbsp vegan butter
1 medium onion, diced
1 lb mushrooms, sliced
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt
3/4 tsp black pepper
4 garlic cloves, minced
2 Tbsp cornstarch
2 tsp tamari or soy sauce
1 Tbsp Dijon mustard
3 cups vegetable broth
1 lb baby potatoes, cut into 1/2-inch cubes
1 (15-oz) can white beans, drained and rinsed
1 cup dairy-free milk
Fresh parsley (optional, for garnish)

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Instructions

Heat vegan butter in a large pot over medium heat.
Add diced onion and sliced mushrooms; sauté 5-7 minutes until softened.
Stir in thyme, rosemary, salt, pepper, and minced garlic; cook 2 minutes.
Add potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
Stir in white beans, tamari, and Dijon mustard; simmer 5 minutes.
Mix cornstarch with 2 Tbsp water. Slowly whisk into the stew and cook 3-5 minutes until thickened.
Reduce heat to low, stir in dairy-free milk, and warm through (do not boil). Garnish with fresh parsley if desired.

Notes

Cornstarch substitution: Use 2 Tbsp all-purpose or gluten-free flour.
Tamari is preferred for a gluten-free option.
Store leftovers in airtight containers for 3-4 days in the fridge.
Optional: Add diced carrots or kale for extra flavor and nutrition.

Nutrition

• Serving Size: 1 bowl
• Calories: 230
• Sugar: 3g
• Sodium: 400mg
• Fat: 6g
• Saturated Fat: 2g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 0mg