Cozy White Bean Mushroom Stew (Vegan) Recipe

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’s both nourishing and satisfying.

Ingredients

• 3 Tbsp vegan butter
• 1 medium onion, diced
• 1 lb mushrooms, sliced
• 4 cloves garlic, minced
• 2 (15 oz.) cans white beans, drained and rinsed
• 1 lb baby potatoes, cut into cubes
• 3 cups vegetable broth
• 2 cups dairy-free milk
• Fresh parsley, chopped
• Salt and pepper, to taste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 Tbsp cornstarch
• 1 Tbsp tamari

Instructions

1. Step 1: In a large pot, sauté the diced onion in vegan butter over medium heat until soft and translucent.
2. Step 2: Add the sliced mushrooms, thyme, rosemary, salt, and pepper. Cook until the mushrooms are browned and any moisture has evaporated.
3. Step 3: Stir in the minced garlic and cornstarch, mixing well to coat the vegetables evenly.
4. Step 4: Pour in the tamari and vegetable broth, then add the cubed potatoes. Bring the mixture to a boil.
5. Step 5: Lower the heat to a simmer and cook uncovered for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
6. Step 6: Stir in the drained white beans and dairy-free milk. Continue simmering until the stew thickens slightly.
7. Step 7: Serve the stew warm, garnished with chopped fresh parsley if desired.

Tips & Variations

• For extra creaminess, blend a portion of the stew before adding the white beans and dairy-free milk.
• Try adding chopped kale or spinach in the last 5 minutes of cooking for a boost of greens.
• Use smoked paprika or a splash of liquid smoke to add a subtle smoky flavor.
• Substitute baby potatoes with sweet potatoes for a slightly sweet twist.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or dairy-free milk if needed to loosen the stew.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mushrooms instead of fresh?

Fresh mushrooms provide better texture and flavor in this stew, but if using canned, drain them well and add towards the end of cooking to prevent them from becoming mushy.

Is this stew gluten-free?

Yes, as long as you use tamari labeled gluten-free and verify that all other ingredients are gluten-free, this stew is safe for a gluten-free diet.

Cozy White Bean Mushroom Stew (Vegan) Recipe

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★★★★★

4.7 from 79 reviews

This Cozy White Bean Mushroom Stew is a hearty and comforting vegan dish featuring tender baby potatoes, savory mushrooms, and creamy white beans simmered in a flavorful broth. Perfect for chilly days, it offers rich, earthy flavors with fresh herbs and a velvety texture achieved with dairy-free milk and vegan butter.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 medium onion, diced
• 1 lb mushrooms, sliced
• 4 cloves garlic, minced
• 1 lb baby potatoes, cut into cubes
• Fresh parsley, chopped (for garnish)
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper, to taste

Beans and Broths

• 2 (15 oz.) cans white beans, drained and rinsed
• 3 cups vegetable broth

Dairy and Fats

• 3 Tbsp vegan butter
• 2 cups dairy-free milk
• 1 Tbsp tamari
• 1 Tbsp cornstarch

Instructions

1. Sauté Vegetables: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Then add the sliced mushrooms along with thyme, rosemary, salt, and pepper. Cook until the mushrooms are browned and have released their moisture, approximately 7-10 minutes.
2. Add Garlic and Cornstarch: Stir in the minced garlic and cornstarch thoroughly, allowing the cornstarch to coat the vegetables, which will help thicken the stew later.
3. Add Liquids and Potatoes: Pour in the tamari and vegetable broth, stirring well to combine. Add the cubed baby potatoes and bring the mixture to a boil over medium-high heat.
4. Simmer Potatoes: Once boiling, reduce the heat to low and let the stew simmer uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. Add Beans and Dairy-Free Milk: Stir in the drained and rinsed white beans and the dairy-free milk. Continue to simmer gently, stirring frequently until the stew thickens and is heated through, about 5-7 minutes.
6. Serve and Garnish: Ladle the stew into bowls and garnish with freshly chopped parsley if desired. Serve warm for a cozy, comforting meal.

Notes

• You can substitute baby potatoes with Yukon gold or red potatoes, cut into similar size cubes for even cooking.
• If dairy-free milk is not available, canned coconut milk or almond milk are good alternatives.
• Add a pinch of smoked paprika or chili flakes for a spicy variation.
• This stew can be stored in the refrigerator for up to 4 days and reheated on the stovetop or microwave.
• For extra protein, add cooked quinoa or lentils along with the beans.

Keywords: white bean stew, mushroom stew, vegan stew, vegan comfort food, dairy-free, hearty vegan recipe