Name: Cozy White Bean Mushroom Stew (Vegan) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 3 Tbsp vegan butter (we recommend Miyoko’s or substitute with olive oil); 1 medium onion, diced (about 2 cups); 1 lb mushrooms, sliced (about 7 cups; a mix of shiitake and cremini recommended); 3/4 tsp dried thyme; 3/4 tsp dried rosemary; 3/4 tsp sea salt and black pepper; 4 cloves garlic, minced; 2 Tbsp cornstarch (or all-purpose flour or gluten-free flour blend); 2 tsp tamari or soy sauce (gluten-free if needed); 1 Tbsp Dijon mustard; 3 cups vegetable broth (store-bought or homemade; we like Pacific Foods); 1 lb baby potatoes, cut into 1/2-inch cubes (about 3 cups); 2 (15 oz.) cans white beans, drained and rinsed (cannellini beans preferred, or about 3 cups homemade); 2 cups dairy-free milk, plain and unsweetened (almond milk used; dairy versions like 2% or whole milk also work); Fresh parsley, finely chopped; Freshly cracked black pepper

Ingredients

3 Tbsp vegan butter (such as Miyoko’s) or olive oil

1 medium onion, diced (about 2 cups)

1 lb mushrooms, sliced (a mix of shiitake and cremini works well, about 7 cups)

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 or gluten-free blend)

2 tsp tamari or soy sauce (gluten-free if needed)

1 Tbsp Dijon mustard

3 cups vegetable broth

1 lb baby potatoes, cut into 1/2-inch cubes (about 3 cups)

2 (15 oz) cans white beans, drained and rinsed (cannellini or homemade, about 3 cups)

2 cups dairy-free milk, plain and unsweetened (almond milk recommended; dairy milk can also be used)

Fresh parsley, finely chopped (optional, for serving)

Instructions

Step 1: Heat the vegan butter in a large pot or Dutch oven over medium heat. Once melted, add the diced onion and sauté for a few minutes until softened.

Step 2: 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 begin to brown.

Step 3: Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4: Sprinkle the cornstarch over the vegetables and stir well to coat everything evenly.

Step 5: Add the tamari and Dijon mustard, stirring to combine.

Step 6: Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15-20 minutes, or until the potatoes are tender. Stir occasionally.

Step 7: Stir in the drained white beans and dairy-free milk. Simmer uncovered for another 10-15 minutes until the stew thickens and vegetables soften further. Adjust seasoning and consistency by adding more tamari, salt, mustard, or dairy-free milk as desired.

Step 8: Serve warm, garnished with fresh parsley and freshly cracked black pepper if desired.

Tips & Variations

Use a mix of mushroom varieties for deeper flavor and texture contrast.

Substitute cornstarch with all-purpose flour or a gluten-free flour blend if preferred.

Add a splash of lemon juice or vinegar to brighten the stew’s flavors before serving.

For a creamier consistency, blend a portion of the stew and stir it back in.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh herbs can be used. Use about three times the amount of fresh herbs as dried since fresh herbs are milder. Add them towards the end of cooking to preserve their flavor.

Is this stew suitable for a gluten-free diet?

Absolutely. Just be sure to use gluten-free tamari or soy sauce and a gluten-free flour or cornstarch for thickening. The rest of the ingredients are naturally gluten-free.