Description
This Vegan White Bean Mushroom Stew is a hearty and comforting dish packed with tender mushrooms, creamy white beans, and baby potatoes simmered in a flavorful broth infused with herbs and garlic. Perfect for a wholesome, plant-based meal that’s easy to prepare and naturally gluten-free and dairy-free.
Ingredients
Scale
Main 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)
Instructions
- Sauté the aromatics and mushrooms: Heat vegan butter in a large pot or Dutch oven over medium heat until melted. Add the diced onion and sauté a few minutes until softened. Add sliced mushrooms along with dried thyme, dried rosemary, sea salt, and freshly ground black pepper. Cook for 7-10 minutes until mushrooms release moisture and begin to brown. Stir in minced garlic and cook for another minute to enhance the flavors.
- Coat vegetables and add flavorings: Sprinkle cornstarch over the cooked vegetables and stir well to coat everything evenly. Add tamari and Dijon mustard, mixing thoroughly to combine all the flavors.
- Add broth and potatoes, simmer: Pour in vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes become tender.
- Incorporate beans and dairy-free milk: Stir in the drained white beans and unsweetened dairy-free milk. Continue to simmer uncovered for another 10-15 minutes, allowing the stew to thicken and the flavors to meld. Adjust seasoning with additional tamari, salt, Dijon mustard, or dairy-free milk as needed to reach desired taste and consistency.
- Serve and store: Serve the stew warm, garnished with freshly chopped parsley and a sprinkle of black pepper if desired. Store any leftovers in a sealed container in the refrigerator for 3-4 days or freeze for up to 1 month. Note that the stew will thicken upon cooling; thin with extra broth, dairy-free milk, or water when reheating.
Notes
- For a gluten-free version, ensure tamari is gluten-free and use gluten-free flour instead of cornstarch if desired.
- You can substitute vegan butter with olive oil if preferred.
- White beans can be swapped with any other mild-flavored beans like great northern or navy beans.
- The stew thickens as it cools; thin it out with broth or unsweetened plant milk when reheating.
- Use any mix of mushrooms available—shiitake and cremini add great depth, but button mushrooms work well too.
- Store leftovers in airtight containers to maintain freshness.
Keywords: vegan stew, white bean mushroom stew, plant-based recipe, dairy-free soup, easy vegan dinner, mushroom stew, gluten-free vegan