As the leaves turn golden and the air carries a crisp hint of autumn, there’s nothing more comforting than curling up with a warm, hearty stew. If you’re in search of a new recipe to add to your fall repertoire, look no further than this Earthy Mushroom and White Bean Stew. Not only is it packed with rich, umami flavors, but it’s also vegan, making it a perfect choice for anyone looking to enjoy a plant-based meal. Let’s dive into how you can bring this comforting dish to your table.
Ingredients You’ll Need:
- 3 Tbsp vegan butter
- 1 medium onion, diced
- 1 lb mixed mushrooms (shiitake and cremini), sliced
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- 4 cloves garlic, minced
- 2 Tbsp cornstarch
- 2 tsp tamari or soy sauce
- 1 Tbsp Dijon mustard
- 3 cups vegetable broth
- 1 lb baby potatoes, cubed
- 2 (15 oz.) cans white beans (cannellini), drained and rinsed
- 2 cups dairy-free milk (almond)
Optional for Serving:
- Fresh parsley, finely chopped
Directions to Delight:
- Start with the Base: In a large pot, melt the vegan butter over medium heat. Toss in the onions and sauté them until they’re beautifully translucent. This will form the flavor base of your stew.
- Bring in the Mushrooms: Add your sliced mushrooms along with the thyme, rosemary, salt, and pepper. Cook until the mushrooms have browned and released their delicious umami flavor.
- Thicken the Stew: Stir in the minced garlic, then sprinkle the cornstarch over the vegetables. This will help thicken your stew. Add the tamari and Dijon mustard, giving everything a good mix to ensure the flavors meld together.
- Add Liquids: Pour in the vegetable broth along with the cubed baby potatoes. Bring the mixture to a boil, then lower the heat and let it simmer. You’re looking for the potatoes to become tender and the broth to slightly reduce, deepening the flavors.
- The Final Touch: Once the potatoes are tender, add the white beans and dairy-free milk. Continue to simmer until the stew thickens to your liking. This is a good time to adjust the seasoning if needed.
- Garnish and Serve: Ladle the stew into bowls and, if desired, garnish with freshly chopped parsley and a crack of black pepper. It’s now ready to serve!
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Calories: 350 kcal per serving
- Servings: 4
This Earthy Mushroom and White Bean Stew isn’t just a meal; it’s a hug in a bowl. With its comforting flavors and hearty ingredients, it’s sure to become a staple in your autumn and winter menu. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this stew is sure to satisfy. Serve it up on a chilly evening and enjoy the warmth and comfort it brings to your table.
Earthy Mushroom and White Bean Stew
- Total Time: 50 mins
- Yield: Servings: 4
Ingredients
3 Tbsp vegan butter
1 medium onion, diced
1 lb mixed mushrooms (shiitake and cremini), sliced
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt
3/4 tsp black pepper
4 cloves garlic, minced
2 Tbsp cornstarch
2 tsp tamari or soy sauce
1 Tbsp Dijon mustard
3 cups vegetable broth
1 lb baby potatoes, cubed
2 (15 oz.) cans white beans (cannellini), drained and rinsed
2 cups dairy-free milk (almond)
For Serving (optional):
Fresh parsley, finely chopped
Instructions
In a large pot, melt vegan butter over medium heat. Add onions and sauté until translucent.
Add mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms are browned.
Stir in garlic, then cornstarch until vegetables are coated. Add tamari, mustard, and mix well.
Pour in vegetable broth and potatoes. Bring to a boil, then simmer until potatoes are tender.
Add white beans and dairy-free milk, simmer until stew thickens. Adjust seasoning if needed.
Garnish with parsley and black pepper before serving.
- Prep Time: 15 mins
- Cook Time: 35 mins