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Cozy White Bean Mushroom Stew (Vegan) Recipe

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4 from 9 reviews

This Cozy White Bean Mushroom Stew is a hearty, comforting vegan dish perfect for chilly days. Featuring a savory blend of sautéed mushrooms, tender baby potatoes, and creamy white beans in a flavorful broth thickened with cornstarch and enhanced by herbs and dairy-free milk, this stew is both nutritious and satisfying. Easy to prepare on the stovetop, it’s a wholesome plant-based meal that warms the soul.

Ingredients

Vegetables and Aromatics

  • 1 medium onion, diced (about 2 cups)
  • 1 lb mushrooms, sliced (a mix of shiitake and cremini; about 7 cups)
  • 4 cloves garlic, minced
  • 1 lb baby potatoes, cut into 1/2-inch cubes (about 3 cups)
  • Fresh parsley, finely chopped (for garnish)

Herbs and Seasonings

  • 3/4 tsp dried thyme
  • 3/4 tsp dried rosemary
  • 3/4 tsp sea salt
  • Black pepper, to taste

Liquids & Sauces

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

Other Ingredients

  • 2 Tbsp cornstarch
  • 1 Tbsp Dijon mustard
  • 2 (15 oz.) cans white beans, drained and rinsed

Instructions

  1. Sauté Vegetables: Add the vegan butter to a large pot or Dutch oven and heat over medium heat until melted. Add the diced onion and sauté for a few minutes until translucent. Add the sliced mushrooms along with dried 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 an additional minute.
  2. Add Thickening Agents and Broth: Sprinkle the cornstarch over the vegetables and stir well to coat. Add the tamari and Dijon mustard and mix again. Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes are tender.
  3. Finish the Stew: Stir in the drained white beans and the dairy-free milk. Continue to simmer the stew uncovered for another 10-15 minutes until the vegetables are tender and the stew thickens. Adjust seasoning and thickness by adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin the stew as desired.
  4. Serve: Ladle the warm stew into bowls and garnish with freshly chopped parsley and a sprinkle of freshly cracked black pepper if desired.
  5. Storage: Store leftovers 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 thin before reheating, add more broth, dairy-free milk, or water.

Notes

  • This stew thickens as it cools due to the cornstarch; adjust the consistency with additional broth or dairy-free milk when reheating.
  • Use a mix of shiitake and cremini mushrooms for depth of flavor, but any mushrooms will work.
  • Make sure to use gluten-free tamari if you need the recipe to be gluten-free.
  • For a richer flavor, use a full-fat dairy-free milk such as oat or cashew milk.
  • Storing in the freezer is a great option to preserve leftovers beyond a few days.

Find it online: https://recipefeastful.com/cozy-white-bean-mushroom-stew-vegan-recipe/