Description
This Cozy White Bean Mushroom Stew is a comforting, hearty, and vegan-friendly dish perfect for chilly days. Made with tender baby potatoes, earthy shiitake and cremini mushrooms, creamy white beans, and flavorful herbs, this stew combines simple ingredients into a rich and satisfying meal. The use of dairy-free milk and vegan butter makes it ideal for those following a plant-based diet.
Ingredients
Scale
Main Ingredients
- 3 tbsp vegan butter (or olive oil)
- 1 medium onion, diced (~2 cups)
- 1 lb mushrooms, sliced (shiitake and cremini recommended)
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt + freshly ground black 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, cubed (~3 cups)
- 2 (15 oz) cans white beans (e.g., cannellini), drained and rinsed
- 2 cups dairy-free milk (plain, unsweetened – almond or oat)
Optional Garnish
- Fresh parsley, finely chopped
Instructions
- Heat the fat: In a large pot or Dutch oven, melt the vegan butter over medium heat, creating the base for your stew.
- Sauté onions: Add the diced onion and cook for 2–3 minutes until softened and translucent, bringing out their natural sweetness.
- Cook mushrooms and herbs: Stir in sliced mushrooms, dried thyme, rosemary, salt, and freshly ground black pepper. Cook for 7–10 minutes until the mushrooms release their moisture and begin to brown, enhancing flavor.
- Add garlic: Stir in minced garlic and cook for 1 more minute to release its aroma without burning.
- Thicken vegetables: Sprinkle cornstarch over the vegetables and stir well to coat, which will help thicken the stew later.
- Incorporate seasonings: Add tamari and Dijon mustard, mixing thoroughly to combine the layers of flavor.
- Simmer with potatoes: Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil.
- Cook potatoes: Reduce heat to low and simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender, soft but not falling apart.
- Add beans and milk: Stir in the drained white beans and dairy-free milk. Continue simmering uncovered for another 10–15 minutes until the stew thickens and becomes creamy.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and extra black pepper before serving.
Notes
- You can substitute vegan butter with olive oil for a lighter version.
- Use gluten-free tamari instead of soy sauce if you need a gluten-free stew.
- Feel free to use any plant-based milk such as oat or soy milk; avoid flavored or sweetened varieties.
- For extra creaminess, blend a portion of the beans before stirring them back in.
- This stew can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
