Description
This Cozy White Bean Mushroom Stew is a creamy, comforting one-pot entrée perfect for cooler weather. Featuring tender mushrooms, hearty white beans, and baby potatoes simmered with fragrant herbs and a rich dairy-free milk base, this vegan and gluten-free stew is both nourishing and delicious. It’s easy to prepare and freezes well, making it a great option for meal prep or a cozy dinner.
Ingredients
Scale
Main 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)
Optional for Serving
- Fresh parsley, finely chopped
- Freshly cracked black pepper
Instructions
- Sauté Aromatics and Mushrooms: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté for a few minutes until 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 develop flavor.
- Add Thickening Agents and Flavorings: Sprinkle the cornstarch over the vegetables and stir well to coat them evenly. Mix in the tamari and Dijon mustard, stirring again to incorporate all the flavors thoroughly.
- Simmer Potatoes and Broth: Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce heat to a simmer. Leave uncovered and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and nearly cooked through.
- Incorporate Beans and Dairy-Free Milk: Stir in the drained white beans and dairy-free milk. Continue to simmer uncovered for another 10-15 minutes, allowing the stew to thicken and the flavors to meld. Adjust seasonings as needed by adding more tamari or salt for saltiness, more mustard for acidity, or additional dairy-free milk if a thinner consistency is preferred.
- Serve and Store: Serve the stew warm, garnished with fresh parsley and a sprinkle of freshly cracked black pepper if desired. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 1 month. Reheat gently, adding extra broth, dairy-free milk, or water to thin if the stew has thickened too much while stored.
Notes
- Nutrition information provided is an estimate and does not include optional garnishes.
- This recipe is inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.
- Freezes well for up to 1 month; thaw and reheat slowly for best texture.
- Dairy milk can be substituted for dairy-free milk for a creamier texture if not keeping it vegan.
- Use gluten-free tamari to keep the recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
Keywords: white bean stew, mushroom stew, vegan stew, gluten-free soup, one-pot meal, cozy dinner, plant-based protein
