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Vegan White Bean Mushroom Stew

Hearty Vegan White Bean Mushroom Stew for Cozy Nights

This Vegan White Bean Mushroom Stew is a warm hug on a chilly night, featuring creamy white beans and rich mushrooms.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Vegan Butter (or Olive Oil) Adds rich flavor and a creamy texture; olive oil is a great simple substitute.
  • 1 medium Yellow Onion Provides a sweet base flavor; shallots can offer a milder taste if preferred.
  • 8 ounces Mixed Mushrooms Contributes umami depth and a meaty texture; shiitake and cremini are recommended.
  • 1 pound Baby Potatoes Adds heartiness and creaminess when cooked; Yukon Gold or red potatoes are excellent alternatives.
  • 1 can White Beans Supply protein and creaminess; canned cannellini or navy beans can easily be used.
  • 4 cups Vegetable Broth Acts as the stew's base; opt for low-sodium broth for a healthier option.
  • 1 cup Nondairy Milk Creates creaminess without dairy; almond, soy, or oat milk are suitable substitutes.
  • 1 teaspoon Dried Thyme Enhances the savory flavor profile.
  • 1 teaspoon Dried Rosemary Enhances the savory flavor profile.
  • to taste Sea Salt Essential seasoning to adjust to taste.
  • to taste Black Pepper Essential seasoning to adjust to taste.
  • 3 cloves Garlic Adds aromatic depth; use garlic powder if fresh garlic is not available.
For Thickening
  • 2 tablespoons Cornstarch Thickens the stew without gluten.
For Flavor Boost
  • 2 tablespoons Tamari (or Soy Sauce) Introduces umami; coconut aminos is a soy-free version.
  • 1 tablespoon Dijon Mustard Provides acidity and zest; feel free to omit or increase tamari.
  • to garnish Fresh Parsley Enhances visual appeal.

Equipment

  • large pot

Method
 

  1. In a large pot, heat vegan butter or olive oil over medium heat. Add chopped yellow onion and sauté for about 5 minutes until translucent.
  2. Add sliced mixed mushrooms, dried thyme, dried rosemary, sea salt, and black pepper. Cook for 7-10 minutes until mushrooms are tender.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle cornstarch over the mixture and stir until evenly coated. Cook for 1 minute.
  5. Pour in tamari and add Dijon mustard, stirring well to combine. Cook for another minute.
  6. Add vegetable broth and halved baby potatoes. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes until tender.
  7. Stir in drained white beans and nondairy milk. Simmer for another 10-15 minutes until thickened.
  8. Adjust seasoning with more salt and pepper to taste.
  9. Ladle the stew into bowls and garnish with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 800mgFiber: 12gSugar: 3gVitamin A: 2IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 5 days. Freeze individual portions for up to 3 months.

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