Description

This Cozy White Bean Mushroom Stew is a hearty, vegan, and comforting dish perfect for chilly evenings. Packed with tender baby potatoes, earthy mushrooms, and creamy white beans in a savory herb-infused broth, this recipe delivers rich flavors and satisfying textures. Made with simple ingredients and cooked on the stovetop, it’s an easy one-pot meal ideal for family dinners or meal prepping.

Ingredients

Vegetables & Beans

1 medium onion, diced (about 2 cups)
1 lb mushrooms, sliced (about 7 cups; mix of shiitake and cremini preferred)
4 cloves garlic, minced
1 lb baby potatoes, cut into 1/2-inch cubes (about 3 cups)
2 (15 oz.) cans white beans, drained and rinsed
Fresh parsley, finely chopped, for garnish

Seasonings & Liquids

3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt and freshly ground black pepper, to taste
2 tsp tamari or soy sauce (use gluten-free if needed)
1 tbsp Dijon mustard
3 cups vegetable broth
2 cups dairy-free milk

Thickening Agent & Fat

3 tbsp vegan butter (such as Miyoko’s) or substitute olive oil
2 tbsp cornstarch

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Instructions

Prepare the Base: Heat the vegan butter in a large pot or Dutch oven over medium heat until melted. Add the diced onion and sauté for a few minutes until soft and translucent. Add the sliced mushrooms, dried thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. Stir in the minced garlic and cook for an additional minute to release its aroma.
Thicken and Build Flavor: Sprinkle the cornstarch over the vegetables and stir well to coat everything evenly. Add the tamari and Dijon mustard, stirring to combine. Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Add Beans and Dairy-Free Milk: Stir in the drained white beans and dairy-free milk. Continue to simmer uncovered for another 10-15 minutes until the stew is thickened and all the vegetables are tender. The stew will thicken more as it cools. Taste and adjust the seasoning as needed—add more tamari or salt for saltiness, more mustard for acidity, or dairy-free milk to thin out the stew if desired.
Serve and Garnish: Serve the stew warm, garnished with freshly chopped parsley and a sprinkle of freshly cracked black pepper for added freshness and flavor.
Storage Tips: Store leftovers in a sealed container in the refrigerator for up to 3-4 days or freeze for up to 1 month. The stew thickens as it sits; to thin it when reheating, add vegetable broth, dairy-free milk, or water as needed.

Notes

Use a mix of shiitake and cremini mushrooms for a richer flavor profile.
Ensure tamari or soy sauce is gluten-free if needed for dietary restrictions.
Adjust the thickness of the stew by adding more or less dairy-free milk or broth.
This stew is excellent for meal prep and tastes even better the next day as flavors meld.
For added spice, consider adding a pinch of red pepper flakes during cooking.