Cozy White Bean Mushroom Stew (Vegan) Recipe

Introduction

This Cozy White Bean Mushroom Stew is a comforting vegan dish perfect for chilly days. Packed with tender mushrooms, creamy white beans, and hearty potatoes, it delivers rich flavors and satisfying warmth in every spoonful.

Ingredients

• 3 Tbsp vegan butter (we like Miyoko’s, or substitute olive oil)
• 1 medium onion, diced (about 2 cups)
• 1 lb mushrooms, sliced (a mix of shiitake and cremini works well, about 7 cups)
• 3/4 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp sea salt and pepper
• 4 cloves garlic, minced
• 2 Tbsp cornstarch
• 2 tsp tamari or soy sauce (ensure gluten-free as needed)
• 1 Tbsp Dijon mustard
• 3 cups vegetable broth
• 1 lb baby potatoes, cut into 1/2-inch cubes (about 3 cups)
• 2 (15 oz.) cans white beans, drained and rinsed
• 2 cups dairy-free milk
• Fresh parsley, finely chopped, for garnish

Instructions

1. Step 1: Add the vegan butter to a large pot or Dutch oven and heat over medium heat. Once melted, add the diced onion and sauté for a few minutes until softened. Add the sliced mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes until the mushrooms release their moisture and begin to brown. Stir in the minced garlic and cook for another minute.
2. Step 2: Sprinkle the cornstarch over the vegetables and stir well to coat. Add the tamari and Dijon mustard, stirring again. Pour in the vegetable broth and add the cubed potatoes. Bring to a boil, then reduce the heat and let simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes are tender.
3. Step 3: Stir in the drained white beans and dairy-free milk. Continue to simmer uncovered for another 10-15 minutes, until the stew thickens and all the vegetables are tender. Adjust seasoning and thickness by adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin the stew if needed.
4. Step 4: Serve the stew warm, garnished with fresh parsley and a sprinkle of freshly cracked black pepper if desired.

Tips & Variations

• Use a mix of mushroom varieties for deeper flavor; shiitake and cremini work beautifully together.
• Substitute baby potatoes with sweet potatoes or regular potatoes cut into similar-sized cubes.
• For a thicker stew, increase the cornstarch slightly or cook a bit longer until desired consistency is reached.
• Add a splash of white wine with the broth for an extra layer of flavor.

Storage

Store the stew in a sealed container in the refrigerator for up to 3-4 days or freeze for up to 1 month. The stew will thicken as it cools; to reheat, warm gently over medium heat, adding additional broth, dairy-free milk, or water to reach your preferred consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh herbs can be used. Use about three times the amount of fresh herbs compared to dried since fresh herbs are less concentrated in flavor.

Is this stew gluten-free?

This stew can be gluten-free if you use tamari instead of soy sauce and ensure your vegetable broth is gluten-free.

Cozy White Bean Mushroom Stew (Vegan) Recipe

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★★★★★

4.5 from 141 reviews

This Cozy White Bean Mushroom Stew is a hearty and comforting vegan dish featuring a flavorful blend of mushrooms, baby potatoes, and creamy white beans in a savory herb-infused broth. Perfect for a warm meal during cooler months, this stew is thickened naturally and seasoned with thyme, rosemary, tamari, and Dijon mustard, offering a rich depth of flavor without any animal products.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium onion, diced (about 2 cups)
• 1 lb mushrooms, sliced (approximately 7 cups; mixture of shiitake and cremini preferred)
• 4 cloves garlic, minced
• 1 lb baby potatoes, cut into 1/2-inch cubes (about 3 cups)

Herbs and Seasonings

• 3/4 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp sea salt
• Freshly ground black pepper, to taste

Liquids and Binders

• 3 Tbsp vegan butter (such as Miyoko’s, or substitute olive oil)
• 2 Tbsp cornstarch
• 2 tsp tamari or soy sauce (gluten-free if needed)
• 1 Tbsp Dijon mustard
• 3 cups vegetable broth
• 2 cups dairy-free milk

Legumes

• 2 (15 oz.) cans white beans, drained and rinsed

Garnish

• Fresh parsley, finely chopped (optional)

Instructions

1. Sauté Aromatics and Mushrooms: Add the vegan butter to a large pot or Dutch oven and heat it over medium heat until melted. Add the diced onion and sauté for a few minutes until translucent. Then add the sliced mushrooms along with dried thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes until the mushrooms release most of their moisture and begin to brown. Add the minced garlic and sauté for another minute to enhance the aroma.
2. Add Thickener and Liquids: Sprinkle the cornstarch over the sautéed vegetables and stir well to coat. Add the tamari and Dijon mustard, stirring again to combine all flavors. Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce the heat to simmer uncovered. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
3. Incorporate Beans and Dairy-Free Milk: Stir in the rinsed white beans and the dairy-free milk. Continue to simmer uncovered for an additional 10-15 minutes until the vegetables and beans are tender and the stew thickens. Adjust seasoning and thickness as desired by adding more tamari or salt for saltiness, Dijon mustard for acidity, or dairy-free milk to thin the stew.
4. Serve and Garnish: Ladle the warm stew into bowls and optionally garnish with freshly chopped parsley and a sprinkle of freshly cracked black pepper for added freshness and flavor.
5. Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 1 month. The stew will thicken upon standing; to reheat and thin, add extra vegetable broth, dairy-free milk, or water as needed.

Notes

• Use a mix of shiitake and cremini mushrooms for a deeper, earthier flavor.
• Ensure tamari or soy sauce is gluten-free if dietary restrictions require it.
• The stew thickens as it cools, so adjust liquid when reheating.
• This recipe is vegan and dairy-free, making it suitable for plant-based diets.
• Leftovers can be frozen, but texture may change slightly upon thawing; stir well after reheating.

Keywords: white bean stew, mushroom stew, vegan stew, plant-based comfort food, easy vegan dinner, mushroom recipe, dairy-free stew, hearty vegan meal