Cozy White Bean Mushroom Stew: A Hearty and Flavorful Vegan Comfort Dish
As the days grow cooler, there’s nothing quite like a bowl of warm, cozy stew to nourish both body and soul. This Cozy White Bean Mushroom Stew combines hearty mushrooms, tender potatoes, and creamy white beans for a dish that’s as comforting as it is nutritious. Plus, it’s completely plant-based and perfect for those seeking a dairy-free and vegan-friendly meal.
With a combination of earthy mushrooms, savory herbs, and rich white beans, this stew is sure to become your go-to dish for chilly evenings. Let’s dive into how to make it.
Ingredients:
- 3 Tbsp vegan butter (or substitute olive oil)
- 1 medium onion, diced (~2 cups)
- 1 lb mushrooms, sliced (shiitake and cremini recommended)
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt and pepper
- 4 cloves garlic, minced
- 2 Tbsp cornstarch (or all-purpose flour)
- 2 tsp tamari (or soy sauce, gluten-free if needed)
- 1 Tbsp Dijon mustard
- 3 cups vegetable broth
- 1 lb baby potatoes, cubed (~3 cups)
- 2 (15 oz.) cans white beans, drained and rinsed
- 2 cups dairy-free milk (plain, unsweetened almond or oat milk)
- Fresh parsley, chopped (optional for serving)
Instructions:
1. Sauté the Onions: In a large pot or Dutch oven, melt the vegan butter over medium heat. Once melted, add the diced onions and sauté for about 3-4 minutes until they turn translucent and fragrant.
2. Add the Mushrooms and Herbs: Next, toss in the sliced mushrooms, along with the dried thyme, rosemary, sea salt, and pepper. Cook the mixture for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
3. Incorporate the Garlic: Add the minced garlic to the pot and cook for another minute until the garlic is fragrant and slightly golden.
4. Thicken the Stew: Sprinkle the cornstarch (or all-purpose flour) over the mushroom and onion mixture. Stir well to coat the vegetables. Then, add in the tamari and Dijon mustard, mixing everything thoroughly.
5. Add Broth and Potatoes: Pour in the vegetable broth and add the cubed baby potatoes. Bring the stew to a boil, then lower the heat to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
6. Add the Beans and Dairy-Free Milk: Once the potatoes are soft, stir in the drained white beans and dairy-free milk. Let the stew simmer for an additional 10-15 minutes, allowing it to thicken and the flavors to meld together.
7. Final Adjustments: Taste the stew and adjust the seasoning to your liking—add more salt, tamari, or mustard if needed. For an extra burst of freshness, garnish with chopped fresh parsley just before serving.
Why You’ll Love This Cozy Stew:
- Hearty and Satisfying: The combination of mushrooms, potatoes, and white beans makes this stew incredibly filling and packed with plant-based protein and fiber.
- Vegan & Dairy-Free: Perfect for those following plant-based diets or looking for a dairy-free comfort dish that doesn’t sacrifice creaminess.
- Rich in Flavor: The mix of thyme, rosemary, tamari, and Dijon mustard gives this stew a complex and savory depth that will leave you wanting more.
- Customizable: You can easily adapt this recipe with different types of mushrooms, add leafy greens like spinach or kale, or swap out the white beans for chickpeas or lentils.
Serving Suggestions:
Enjoy this Cozy White Bean Mushroom Stew with some crusty bread on the side or serve it over a bed of rice for an extra hearty meal. Leftovers taste even better the next day as the flavors have more time to meld, so it’s perfect for meal prep!
This stew is sure to become a household favorite, bringing warmth to your table no matter the season.
Bon appétit!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4-6 servings
Calories per Serving: ~350 kcal
If you try this recipe, I’d love to hear your thoughts! Let me know in the comments how it turned out for you. Happy cooking!
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Cozy White Bean Mushroom Stew
- Total Time: 55 minutes
- Yield: 6 1x
Description
This Cozy White Bean Mushroom Stew is the ultimate comfort food for cooler days. With tender baby potatoes, earthy mushrooms, and creamy white beans, it’s both hearty and nourishing. The delicate blend of thyme and rosemary elevates the flavor, while the richness of the vegan butter and dairy-free milk ensures every spoonful is packed with warmth and comfort.
Ingredients
3 Tbsp vegan butter (or sub olive oil)
1 medium onion, diced (~2 cups)
1 lb mushrooms, sliced (shiitake and cremini recommended)
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt and pepper
4 cloves garlic, minced
2 Tbsp cornstarch (or all-purpose flour)
2 tsp tamari or soy sauce (gluten-free if needed)
1 Tbsp Dijon mustard
3 cups vegetable broth
1 lb baby potatoes, cubed (~3 cups)
2 (15 oz.) cans white beans, drained and rinsed
2 cups dairy-free milk (plain, unsweetened almond or oat)
Fresh parsley, chopped (optional for serving)
Instructions
In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the cornstarch over the vegetables and stir to coat. Add the tamari and Dijon mustard, mixing well.
Pour in the vegetable broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Stir in the white beans and dairy-free milk. Simmer for another 10-15 minutes, allowing the stew to thicken.
Adjust seasoning with more salt, tamari, or mustard to taste. Serve warm with a sprinkle of parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 310