Name: Vegan White Bean Mushroom Stew Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 Tbsp vegan butter (such as Miyoko’s; or substitute olive oil); 1 medium onion, diced (~2 cups); 1 lb mushrooms, sliced (mixture of shiitake and cremini; ~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 (or all-purpose flour or gluten-free blend); 2 tsp tamari or soy sauce (ensure gluten-free as needed); 1 Tbsp Dijon mustard; 3 cups vegetable broth (store-bought or homemade); 1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups); 2 (15 oz.) cans white beans, drained and rinsed (cannellini preferred or ~3 cups homemade); 2 cups dairy-free milk (plain, unsweetened; almond milk used, can substitute 2% or whole milk if not vegan); Fresh parsley, finely chopped

If you’re craving a cozy, nourishing meal that feels like a warm hug in a bowl, this Vegan White Bean Mushroom Stew Recipe is exactly what you need. It’s hearty, comforting, and packed with wholesome ingredients that come together beautifully for those chilly evenings or anytime you want something simple yet satisfying. I love how the mushrooms add that earthy depth and the white beans bring a creamy texture without any dairy involved.

What makes this Vegan White Bean Mushroom Stew Recipe special is its versatility and how approachable it is even if you’re not a seasoned cook. The combination of herbs, garlic, and Dijon mustard gives it a subtle tangy layer that keeps you coming back for spoonful after spoonful. Trust me, once you try this stew, you’ll want to make it a staple in your recipe lineup.

Ingredients You’ll Need

Each ingredient in this stew works together to create layers of flavor and texture that you’ll appreciate with every bite. When shopping, try to pick fresh mushrooms and firm baby potatoes for the best result.

Vegan butter: I love Miyoko’s for its creamy richness, but olive oil works as a great swap if you prefer.
Onion: Adds a natural sweetness and depth when sautéed—diced medium size is perfect.
Mushrooms: A mix of shiitake and cremini bring earthiness and meaty texture; fresh ones are key here.
Dried thyme: A wonderfully aromatic herb that lifts the entire stew.
Dried rosemary: Use sparingly for that piney, woodsy note.
Sea salt and pepper: Essential for seasoning—adjust to your preference.
Garlic: Fresh minced garlic adds warmth and a little punch.
Cornstarch: Helps thicken the stew; all-purpose flour or gluten-free blends also work well.
Tamari or soy sauce: For umami and a subtle saltiness; go gluten-free if needed.
Dijon mustard: Adds a tangy, slightly sharp flavor that brightens the stew.
Vegetable broth: Use store-bought or homemade, but make sure it’s flavorful.
Baby potatoes: Cut into ½-inch cubes for even cooking and a pleasant bite.
White beans: Cannellini beans are my go-to here for creaminess and protein.
Dairy-free milk: Plain unsweetened works best; almond milk is what I usually have on hand.
Fresh parsley: Finely chopped for a fresh, herbal finish just before serving.

Variations

I’m a big fan of tweaking this Vegan White Bean Mushroom Stew Recipe depending on what’s in season or what I have in the pantry. Don’t be shy to make it your own — that’s how the best comfort recipes evolve!

Variation: Swap baby potatoes with sweet potatoes or butternut squash for a sweeter twist. I once tried this for a fall dinner and loved the added warmth it brought.
Variation: Add a handful of kale or spinach in the last 5 minutes for some green goodness and extra nutrients.
Variation: For a heartier meal, stir in cooked farro or barley.
Variation: Feeling spicy? Toss in some crushed red pepper flakes or a dash of smoked paprika for a subtle kick.

How to Make Vegan White Bean Mushroom Stew Recipe

Step 1: Sauté Onions and Mushrooms to Build Flavor

Start by melting your vegan butter in a large pot over medium heat. Once it’s shimmering and melted, toss in the diced onion. Let it soften, stirring occasionally, for about 3-5 minutes until it becomes fragrant and translucent. Then add the sliced mushrooms, thyme, rosemary, salt, and pepper. Cook this mixture for 7-10 minutes. You’ll notice the mushrooms release their moisture and start to brown—this browning is where a lot of the flavor develops, so take your time here. Finally, stir in the minced garlic and cook for just one more minute to prevent burning.

Step 2: Thicken and Season the Base

Sprinkle the cornstarch evenly over the veggies and stir well to coat everything. This step might feel a little unusual, but it really helps the stew thicken up later. Then, pour in the tamari and add the Dijon mustard—give it a good stir until fully combined. The tamari brings in a deep umami punch while the mustard adds that subtle zing I adore.

Step 3: Simmer Potatoes and Broth

Pour in your vegetable broth and add the cubed baby potatoes. Bring everything to a boil over medium-high heat, then reduce to a gentle simmer uncovered. Let it bubble away for 15-20 minutes, stirring occasionally to keep the potatoes from sticking and to check for tenderness. The potatoes should be soft but still hold their shape—perfect for that stew-like texture we want.

Step 4: Add White Beans and Dairy-Free Milk for Creaminess

Next, stir in your drained white beans and pour in the dairy-free milk. I usually use unsweetened almond milk, but you can use whichever plant milk works for you. Let the stew simmer uncovered for another 10-15 minutes. This part thickens the stew nicely as the potatoes break down a bit and the beans meld their creaminess into the broth. Be sure to taste and tweak the seasoning—sometimes I add a splash more tamari or a pinch more salt depending on the flavor balance.

How to Serve Vegan White Bean Mushroom Stew Recipe

A large white pot filled with a creamy mushroom stew that has sliced brown mushrooms and chunks of yellow potatoes spread evenly in the light brown sauce. Bright green chopped parsley is sprinkled around the surface, adding a fresh touch. A wooden spoon is partly submerged, stirring the thick soup. The pot sits on a white marbled counter with whole mushrooms and fresh parsley to the side, along with small white bowls holding ground pepper and a small wooden spoon. A reddish-orange cloth is partially visible near the pot. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for fresh parsley sprinkled on top—it adds a pop of color and freshness that cuts through the earthy, creamy stew. Sometimes I throw on a little cracked black pepper or a drizzle of good olive oil for an extra touch of richness. It’s those little details that make it feel special.

Side Dishes

My go-to side for this stew is a warm crusty bread or a slice of toasted sourdough to scoop up every last bite. It’s also fantastic alongside a simple green salad dressed in lemon vinaigrette for brightness. If you want to bulk it up, a side of roasted Brussels sprouts or steamed greens pairs nicely.

Creative Ways to Present

For a cozy dinner party, I like to serve this Vegan White Bean Mushroom Stew Recipe in individual rustic bowls with a sprig of fresh thyme on top. You can also ladle it over a bed of quinoa or wild rice for extra texture and make it more of a composed meal. It makes a fantastic centerpiece when paired with a vibrant salad and plenty of fresh bread on the side.

Make Ahead and Storage

Storing Leftovers

Leftover stew is a dream! I store it in an airtight container in the fridge, and it keeps beautifully for about 3-4 days. The flavors actually deepen overnight, making the second-day meal just as good, if not better.

Freezing

If I make a big batch, freezing is my secret weapon. I portion the stew into freezer-safe containers, leaving some room for expansion. It freezes well for up to a month without losing texture or flavor.

Reheating

When reheating, I warm the stew gently on the stove over low-medium heat and add a splash of vegetable broth or dairy-free milk to loosen it up if it’s thickened too much. Stir often to prevent sticking, and you’ll have a lovely, creamy stew ready in no time.

FAQs

Can I use other types of beans in this Vegan White Bean Mushroom Stew Recipe?

Absolutely! While cannellini beans are ideal for their creamy texture, you can swap in navy beans, great northern beans, or even chickpeas depending on your preference and pantry supply. Just keep the quantity similar to maintain the stew’s balance.
Is it possible to make this stew gluten-free?

Yes! To keep it gluten-free, just use gluten-free tamari instead of soy sauce and choose a gluten-free flour or cornstarch for thickening. This recipe is naturally hearty and satisfying without any gluten.
Can I prepare this Vegan White Bean Mushroom Stew Recipe in advance?

Definitely. It actually tastes even better the next day because the flavors have more time to meld. Just store it in the fridge in a sealed container and reheat gently before serving.
What milk alternatives work best for this stew?

Plain unsweetened almond milk is my favorite, but oat milk and cashew milk are also excellent options. Avoid flavored or sweetened varieties to keep the stew savory.
How thick should the stew be?

The stew should be thick enough to coat your spoon lightly but still spoonable. If it thickens too much after cooling, just add a splash of broth or non-dairy milk when reheating.

Final Thoughts

This Vegan White Bean Mushroom Stew Recipe is one of those dishes I turn to when I want something comforting, wholesome, and simple to throw together. It checks all the boxes: quick enough for weeknights, adaptable for your pantry, and delicious enough to feel like a treat. I hope you enjoy making it as much as I do—it’s truly a perfect, cozy meal to share with family or savor solo. Give it a try, and I bet it’ll become your go-to comfort stew too!

Vegan White Bean Mushroom Stew Recipe

★★★★★ 4.9 from 51 reviews

Author: Isabella
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Stew
Method: Stovetop
Cuisine: American
Diet: Vegan

Print Recipe

Description

This comforting Vegan White Bean Mushroom Stew is a hearty, flavorful dish featuring a rich blend of mushrooms, tender baby potatoes, and creamy white beans in a herb-infused broth. Perfect for a cozy meal, it’s dairy-free, gluten-free, and packed with plant-based protein and fiber.

Ingredients

Scale

Stew Base

3 Tbsp vegan butter (such as Miyoko’s; or substitute olive oil)
1 medium onion, diced (~2 cups)
1 lb mushrooms, sliced (mixture of shiitake and cremini; ~7 cups)
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt and pepper
4 cloves garlic, minced

Thickening and Seasoning

2 Tbsp cornstarch (or all-purpose flour or gluten-free blend)
2 tsp tamari or soy sauce (ensure gluten-free as needed)
1 Tbsp Dijon mustard

Liquids and Vegetables

3 cups vegetable broth (store-bought or homemade)
1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups)
2 (15 oz.) cans white beans, drained and rinsed (cannellini preferred or ~3 cups homemade)
2 cups dairy-free milk (plain, unsweetened; almond milk used, can substitute 2% or whole milk if not vegan)

Garnish

Fresh parsley, finely chopped

Instructions

Sauté Aromatics and Mushrooms: Add vegan butter to a large pot or Dutch oven and heat over medium heat until melted. Add diced onion and sauté for a few minutes until softened. Stir in sliced mushrooms, dried thyme, dried rosemary, sea salt, and pepper. Cook for 7-10 minutes, allowing mushrooms to release moisture and brown slightly. Add minced garlic and cook for an additional minute to develop flavor.
Add Thickening Agents and Seasonings: Sprinkle cornstarch over the vegetables and stir to coat evenly. Add tamari and Dijon mustard, mixing well to combine these seasonings thoroughly into the base.
Simmer Potatoes in Broth: Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Let cook uncovered for 15-20 minutes, stirring occasionally, until the potatoes are tender and cooked through.
Incorporate White Beans and Dairy-Free Milk: Stir in the drained white beans and dairy-free milk. Continue to simmer uncovered for 10-15 minutes, allowing the stew to thicken and all vegetables to become tender. Taste and adjust seasoning as needed by adding more tamari, salt, mustard, or dairy-free milk to achieve desired flavor and consistency.
Serve and Garnish: Ladle the stew into bowls and garnish with freshly chopped parsley and optional freshly cracked black pepper. Store any leftovers in a sealed container in the refrigerator for 3-4 days or freeze for up to 1 month. Reheat gently, thinning with broth, dairy-free milk, or water as needed, since the stew thickens when cooled.