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–+ servings
White Bean Mushroom Stew

Warm and Hearty White Bean Mushroom Stew for Cozy Nights

This White Bean Mushroom Stew is a warm, satisfying, and hearty comfort food, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Simmering Time 15 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: Vegan
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Vegan Butter Adds richness; substitute with olive oil for a lighter option.
  • 1 medium Onion Provides aromatic base flavors; use shallots or leeks for a different taste.
  • 8 ounces Mushrooms Any combination; shiitake and cremini work beautifully together.
  • 1 teaspoon Dried Thyme Imparts herbal notes that elevate the stew.
  • 1 teaspoon Dried Rosemary Imparts herbal notes that elevate the stew.
  • Sea Salt Essential for flavor enhancement; adjust to taste.
  • Black Pepper Essential for flavor enhancement; adjust to taste.
  • 3 cloves Garlic Brings depth to the dish; fresh minced garlic is best.
  • 2 tablespoons Cornstarch Thickens the stew for a creamy consistency.
  • 2 tablespoons Tamari Adds a savory flavor; can be replaced with soy sauce.
  • 1 tablespoon Dijon Mustard Provides a tangy flavor to balance richness.
  • 4 cups Vegetable Broth The base liquid; any vegetable stock works.
  • 2 cups Baby Potatoes Consider using Yukon gold or red potatoes.
  • 2 cans White Beans Canned or cooked dry beans are great choices.
  • 1 cup Dairy-Free Milk Adds creaminess; opt for almond, oat, or coconut milk.
For Serving
  • 2 tablespoons Fresh Parsley Garnish for freshness.
  • 1 loaf Crusty Bread Ideal for dipping.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Melt the Vegan Butter: In a large pot or Dutch oven, melt 2 tablespoons of vegan butter over medium heat for 1-2 minutes.
  2. Sauté the Onion: Add 1 diced onion and sauté until softened and translucent, about 3-5 minutes.
  3. Brown the Mushrooms: Incorporate 8 ounces of sliced mushrooms, 1 teaspoon each of dried thyme and rosemary, plus sea salt and pepper to taste. Cook for 7-10 minutes.
  4. Add Garlic: Stir in 3 minced garlic cloves and cook for an additional minute.
  5. Incorporate Cornstarch and Flavor Enhancers: Sprinkle in 2 tablespoons of cornstarch, 2 tablespoons of tamari, and 1 tablespoon of Dijon mustard. Stir well.
  6. Add Liquid and Potatoes: Pour in 4 cups of vegetable broth and 2 cups of halved baby potatoes; bring to a boil, then simmer uncovered for 15-20 minutes.
  7. Mix in White Beans and Milk: Gently fold in 2 cans of drained white beans and 1 cup of dairy-free milk; simmer uncovered for another 10-15 minutes.
  8. Serve and Garnish: Ladle into bowls while warm, garnish with fresh parsley and black pepper.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 55gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 700mgPotassium: 800mgFiber: 14gSugar: 3gVitamin A: 300IUVitamin C: 10mgCalcium: 80mgIron: 4mg

Notes

This stew is perfect for meal prepping and can be stored in the fridge for up to 3-4 days or frozen for a month.

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