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White Bean Mushroom Stew

Cozy White Bean Mushroom Stew for Ultimate Comfort

This White Bean Mushroom Stew is a hearty, comforting vegan dish perfect for winter nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 Tbsp Vegan Butter Substitute with olive oil if preferred.
  • 1 medium Onion Diced, about 2 cups when diced.
  • 1 lb Mushrooms Sliced, a mix of shiitake and cremini is recommended.
  • 3/4 tsp Dried Thyme
  • 3/4 tsp Dried Rosemary
  • 3/4 tsp Sea Salt Adjust to taste.
  • 3/4 tsp Black Pepper Adjust to taste.
  • 4 cloves Garlic Minced.
  • 2 Tbsp Cornstarch Can substitute with all-purpose flour or gluten-free blend.
  • 2 tsp Tamari or Soy Sauce Ensure gluten-free if necessary.
  • 1 Tbsp Dijon Mustard
  • 3 cups Vegetable Broth Can use store-bought for convenience.
  • 1 lb Baby Potatoes Cut into 1/2-inch cubes, about 3 cups when diced.
  • 2 cans (15 oz each) White Beans Drained and rinsed.
  • 2 cups Dairy-Free Milk Plain and unsweetened; almond milk is a good option.
  • Fresh Parsley Optional, finely chopped for garnish.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Hearty Vegan White Bean Mushroom Stew
  1. In a large pot, melt 2 tablespoons of vegan butter over medium heat. Add the diced onion and sauté for about 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
  2. Stir in 1 pound of sliced mushrooms, along with 3/4 teaspoon of dried thyme, 3/4 teaspoon of dried rosemary, and 3/4 teaspoon each of sea salt and pepper. Cook for an additional 7-10 minutes.
  3. Add 4 minced garlic cloves to the pot and sauté for 1 minute until fragrant, stirring constantly.
  4. Sprinkle 2 tablespoons of cornstarch over the cooked vegetables, mixing thoroughly. Then pour in 2 teaspoons of tamari or soy sauce and 1 tablespoon of Dijon mustard, stirring again.
  5. Carefully add 3 cups of vegetable broth and 1 pound of cut baby potatoes to the pot. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and let it simmer uncovered for 15-20 minutes.
  6. Add 2 cans of drained and rinsed white beans and 2 cups of dairy-free milk to the pot. Stir gently and continue to simmer for an additional 10-15 minutes.
  7. Taste and adjust seasoning as desired. Garnish with freshly chopped parsley if desired and serve warm.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 8mgCalcium: 90mgIron: 4mg

Notes

Experiment with fresh herbs like basil or parsley to elevate the flavor. Prepare ingredients in advance for a quicker cooking process.

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