Name: Vegan White Bean Mushroom Stew Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 3 Tbsp vegan butter (e.g., Miyoko’s; or substitute olive oil); 1 medium onion, diced (~2 cups); 1 lb mushrooms, sliced (shiitake and cremini mixture; ~7 cups); 3/4 tsp dried thyme; 3/4 tsp dried rosemary; 3/4 tsp sea salt; Freshly ground black pepper, to taste; 4 cloves garlic, minced; 2 Tbsp cornstarch (or all-purpose flour or gluten-free blend); 2 tsp tamari or soy sauce (gluten-free if needed); 1 Tbsp Dijon mustard; 3 cups vegetable broth (store-bought or homemade); 1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups); 2 (15 oz.) cans white beans, drained and rinsed (cannellini preferred or ~3 cups homemade); 2 cups unsweetened dairy-free milk (almond milk used; can substitute 2% or whole milk if not vegan); Fresh parsley, finely chopped (for garnish)

If you’re craving something hearty, comforting, and totally plant-based, this Vegan White Bean Mushroom Stew Recipe is exactly what you need. It’s like a warm hug in a bowl, loaded with tender mushrooms, creamy white beans, and cozy herbs that make every bite feel like home. I love making this on chilly nights when a big, nourishing stew just hits the spot—plus it’s easy enough to pull together on a weeknight when you want something wholesome without fuss.

What makes this Vegan White Bean Mushroom Stew Recipe stand out is its perfect balance of earthiness from the mushrooms and the silky texture brought by white beans and dairy-free milk. I’ve found this combo to be incredibly satisfying, especially for those who want a stew that feels indulgent yet wholesome. You’ll enjoy how simple ingredients turn into a rich, flavorful dish that’s great for meal prep or feeding a cozy crowd.

Ingredients You’ll Need

These ingredients work beautifully together to create a stew that’s full of depth and comfort. When shopping, pick fresh mushrooms and good-quality vegan butter or olive oil to boost flavor. And don’t be shy about using a nice vegetable broth—it really makes a difference.

Vegan butter: I usually go with Miyoko’s for its rich, buttery flavor, but olive oil works well too.
Medium onion: Adds sweetness and depth, so dice it finely for the best texture.
Mushrooms: A mix of shiitake and cremini gives the stew that meaty texture and umami punch.
Dried thyme: Keeps the flavor herbaceous and warming without overpowering.
Dried rosemary: Adds piney, fragrant notes that lift the stew’s profile.
Sea salt and pepper: Essential for seasoning — don’t skip this step!
Garlic: Fresh minced garlic gives that signature cozy aroma.
Cornstarch: Acts as a thickener; you can swap for flour or gluten-free blends if needed.
Tamari or soy sauce: Adds a subtle salty depth — gluten-free tamari is my go-to.
Dijon mustard: Gives a slight tang that brightens the stew wonderfully.
Vegetable broth: Use a quality store-bought or your homemade batch for best flavor.
Baby potatoes: Dice them into 1/2-inch cubes to cook evenly and soak up the broth.
White beans: Cannellini beans are ideal—they’re creamy and soak up flavors nicely.
Dairy-free milk: Unsweetened almond milk works perfectly for creaminess without heaviness.
Fresh parsley: Adds a pop of color and freshness at the end.

Variations

One of the great things about this Vegan White Bean Mushroom Stew Recipe is how easily you can tweak it to your taste or what’s in your pantry. I like to switch things up depending on the season or mood, and that keeps it feeling fresh every time I make it.

Swap mushrooms: I’ve used portobello or button mushrooms for a different texture; shiitake always brings that special umami kick though.
Make it spicy: Add a pinch of red pepper flakes or smoked paprika for warmth and depth.
Use different beans: Navy beans or Great Northern beans work if cannellini aren’t on hand.
Seasonal greens: Toss in kale or spinach towards the end for a nutritional boost and color.
Make it gluten-free: Just use cornstarch and gluten-free tamari—simple and delicious!

How to Make Vegan White Bean Mushroom Stew Recipe

Step 1: Sauté the Aromatics and Mushrooms

Start by melting your vegan butter in a large pot over medium heat. Once it’s shimmering, add the diced onion and let it soften for about 3-5 minutes—you want it translucent and sweet, not browned. Then toss in the sliced mushrooms with the dried thyme, rosemary, salt, and pepper. This step is key because it allows the mushrooms to release their moisture, which evaporates as they brown, intensifying that rich flavor. Cook for 7-10 minutes until you see the mushrooms shrink and get those beautiful brown edges. Finally, stir in the minced garlic and cook for another minute until fragrant—don’t let it burn!

Step 2: Thicken and Flavor

Sprinkle the cornstarch evenly over the veggies and stir well to coat everything. This will help your stew thicken nicely later. Then, add the tamari and Dijon mustard, mixing it all together so the flavors meld. You’ll notice the pan coat starts to form—that’s a good sign!

Step 3: Add Broth and Potatoes, Simmer

Pour in your vegetable broth along with the cubed baby potatoes. Bring the whole pot to a boil, then reduce the heat and let it simmer uncovered for 15-20 minutes. Give it a stir every now and then to prevent sticking, and keep an eye on the potatoes—they should become tender but not mushy.

Step 4: Add Beans and Dairy-Free Milk

Finally, stir in the drained white beans and the dairy-free milk. Continue simmering uncovered for another 10-15 minutes so the stew thickens up and all the flavors come together. At this point, taste and adjust seasoning—sometimes a splash more tamari, a pinch of salt, or an extra spoon of mustard makes all the difference. If it gets too thick for your liking, thin with a bit more broth or plant milk.

How to Serve Vegan White Bean Mushroom Stew Recipe

A white pot filled with creamy beige soup with visible sliced light brown mushrooms and yellow potato chunks evenly mixed throughout. Small green parsley pieces are scattered on top, adding color. A wooden spoon rests in the soup on the right side, partially covered with soup, showing the smooth texture. Around the pot, on a white marbled surface, there are whole mushrooms on the upper left, a small white bowl with ground pepper and a small wooden spoon on the top right, a bundle of fresh parsley on the bottom left, and a small red bowl with pepper next to the parsley. A rust-colored cloth is partially visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this stew with a generous sprinkle of fresh parsley—it brightens up the earthy flavors and adds a bit of freshness. Sometimes, I add a crack of black pepper on top for a touch of spice and texture. It really makes the dish pop and look inviting.

Side Dishes

This stew holds its own, but I love pairing it with crusty bread to soak up every bit of the luscious broth. Garlic toast or a sourdough baguette works beautifully. If you want something green on the side, a simple mixed greens salad with a light vinaigrette balances the richness perfectly.

Creative Ways to Present

For a cozy dinner party, I’ve served this Vegan White Bean Mushroom Stew Recipe in individual mini cocottes or rustic bowls, topped with a sprinkle of toasted walnuts or pumpkin seeds for a little crunch and extra texture. Another fun idea is to add a dollop of vegan sour cream or plain coconut yogurt right before serving—adds creaminess and a subtle tang that impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day. Just give it a good stir before reheating, as it tends to thicken in the fridge.

Freezing

This stew freezes beautifully. I portion it into reusable containers or heavy-duty freezer bags and freeze for up to a month. When you’re ready, thaw it overnight in the fridge and reheat gently on the stovetop, adding a splash of broth or plant milk if it feels too thick.

Reheating

To reheat, I prefer warming it gently on the stove over medium-low heat, stirring occasionally. Adding a bit of broth or dairy-free milk helps bring back that lovely creamy consistency. If you’re in a hurry, the microwave works fine too—just add some liquid to loosen it up before heating.

FAQs

Can I use different types of beans in this stew?

Absolutely! While cannellini beans are preferred for their creamy texture, navy beans, Great Northern beans, or even chickpeas can work well. Just adjust the cooking time slightly if using dried beans, or use canned beans for convenience.
Is it necessary to use cornstarch as a thickener?

You can substitute cornstarch with all-purpose flour or a gluten-free flour blend to thicken the stew. If you prefer a thinner consistency, you can omit the thickener altogether and enjoy a brothier stew.
Can I make this recipe oil-free?

Yes! Replace vegan butter with vegetable broth or water for sautéing the onions and mushrooms. The stew will still be delicious, though slightly less rich.
How spicy is this Vegan White Bean Mushroom Stew Recipe?

This recipe is naturally mild and comforting. If you want to add some heat, try incorporating a pinch of red pepper flakes or cayenne pepper during the sautéing step.
Can I use canned potatoes instead of fresh?

Fresh baby potatoes are best for texture and taste. Canned potatoes tend to be softer and watery, which might make the stew less hearty, but you can use them in a pinch—just reduce the simmering time accordingly.

Final Thoughts

This Vegan White Bean Mushroom Stew Recipe is one of those dishes I keep coming back to because it’s reliable, satisfying, and totally delicious every time. It’s perfect for when you want that homestyle comfort food vibe without any animal products. I hope you give it a try and find it as nourishing and easy as I do—whether you’re cozying up on a cold evening or just need a wholesome meal that feels like a hug. Happy cooking, friend!