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.
Notes
- Use gluten-free tamari if you require a gluten-free stew.
- Substitute the vegan butter with olive oil for a different flavor profile.
- Feel free to use any mix of mushrooms you prefer or have on hand.
- The stew thickens as it cools; thin it with additional liquid when reheating.
- Perfect for meal prep and freezes well for convenient future meals.
- This recipe is naturally vegan, gluten-free, and dairy-free.
Keywords: vegan stew, white bean stew, mushroom stew, dairy-free, vegan comfort food, plant-based stew