Cozy White Bean Mushroom Stew (Vegan)
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.
- 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
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)
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