Looking for a cozy, hearty, and comforting vegan dish? This Vegan White Bean Mushroom Stew checks all the boxes! With savory mushrooms, tender potatoes, and protein-packed white beans, this one-pot meal offers everything you need for a nourishing, dairy-free stew that’s perfect for the colder months. It’s quick, easy, and packed with flavor—let’s dive into this delicious vegan recipe!
Ingredients
- 3 Tbsp vegan butter (we recommend Miyoko’s or substitute with olive oil)
- 1 medium onion, diced (about 2 cups)
- 1 lb mushrooms, sliced (about 7 cups – a mix of shiitake and cremini works great)
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt
- Freshly cracked black pepper, to taste
- 4 cloves garlic, minced
- 2 Tbsp cornstarch (or substitute with all-purpose flour or gluten-free blend)
- 2 tsp tamari or soy sauce (use gluten-free tamari if needed)
- 1 Tbsp Dijon mustard
- 3 cups vegetable broth (we love Pacific Foods, or use store-bought)
- 1 lb baby potatoes, cut into 1/2-inch cubes (about 3 cups)
- 2 (15 oz) cans white beans, drained and rinsed (we prefer cannellini beans, but any white bean works)
- 2 cups unsweetened dairy-free milk (we used almond milk, but any plant-based milk will do)
For Serving (optional)
- Fresh parsley, finely chopped
Instructions
- Sauté the base: In a large pot or Dutch oven, melt the vegan butter over medium heat. Once melted, add the diced onion and sauté for a few minutes until softened.
- Cook the mushrooms: Add the sliced mushrooms, thyme, rosemary, sea salt, and black pepper. Cook for about 7-10 minutes, until the mushrooms release their moisture and begin to brown.
- Add garlic and seasoning: Stir in the minced garlic and cook for another minute, allowing the flavors to meld together.
- Thicken the stew: Sprinkle the cornstarch (or flour) over the vegetables and stir to coat evenly. Add the tamari and Dijon mustard, then stir to combine. Pour in the vegetable broth and add the cubed potatoes. Bring to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
- Add beans and milk: Stir in the white beans and dairy-free milk, then continue to simmer for another 10-15 minutes, or until the stew thickens and the flavors blend.
- Adjust and serve: Taste the stew and adjust the seasoning. If you prefer more salt, add tamari or extra salt. For acidity, add a bit more Dijon mustard. To thin it out, just add more vegetable broth or dairy-free milk.
- Garnish and enjoy: Serve the stew warm with a sprinkle of fresh parsley and a dash of freshly cracked black pepper for added flavor.
Storage
Store any leftovers in a sealed container in the fridge for up to 3-4 days, or freeze for up to a month. The stew will thicken as it cools, so when reheating, add more vegetable broth, dairy-free milk, or water to reach your desired consistency.
Notes
- The nutritional information is an estimate and does not include optional ingredients.
- This recipe was inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes, offering a delicious vegan twist!
This Vegan White Bean Mushroom Stew is perfect for anyone looking for a cozy, plant-based meal that’s full of flavor and easy to prepare. With the combination of hearty vegetables, savory seasonings, and creamy broth, it’s the ultimate vegan comfort food! Enjoy!
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