Cozy White Bean Mushroom Stew (Vegan) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
