Print

Cozy White Bean Mushroom Stew (Vegan)

Cozy White Bean Mushroom Stew (Vegan)

Cozy White Bean Mushroom Stew (Vegan) is a comforting, creamy dish perfect for chilly evenings. This hearty one-pot meal features tender white beans, earthy mushrooms, and savory potatoes simmered to perfection in a flavorful broth. Whether you’re hosting a gathering or enjoying a cozy dinner at home, this vegan stew is a crowd-pleaser that satisfies both the palate and nutritional needs. Rich in vitamins and minerals, it’s simple to prepare and makes for fantastic leftovers. Garnish with fresh herbs and serve with crusty bread for a truly delightful experience.

Ingredients

Scale
  • 3 Tbsp vegan butter
  • 1 medium onion, diced
  • 1 lb mushrooms, sliced (shiitake and cremini recommended)
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 lb baby potatoes, cubed
  • 2 (15 oz.) cans white beans, drained and rinsed
  • 2 cups dairy-free milk
  • Dried thyme, rosemary, sea salt, pepper
  • Fresh parsley for garnish

Instructions

  1. In a large pot or Dutch oven over medium heat, melt vegan butter. Sauté diced onion until translucent (about 5 minutes).
  2. Add sliced mushrooms, thyme, rosemary, salt, and pepper; cook until browned (7-10 minutes). Stir in minced garlic for an additional minute.
  3. Sprinkle cornstarch over vegetables; mix in tamari and Dijon mustard.
  4. Pour in vegetable broth and add cubed potatoes; bring to a boil.
  5. Reduce heat to low and let simmer uncovered until potatoes are tender (15-20 minutes).
  6. Stir in drained white beans and dairy-free milk; simmer uncovered until heated through (10-15 minutes).
  7. Serve warm with fresh parsley on top.

Nutrition

Keywords: For added depth of flavor, consider mixing in seasonal vegetables like carrots or spinach. If you prefer a thicker stew, let it simmer longer or add more cornstarch slurry as needed. This stew stores well; enjoy leftovers within 3-4 days or freeze for up to one month.