If you’re craving something hearty, comforting, and absolutely delicious, then this Vegan White Bean Mushroom Stew Recipe is going to be your new go-to. I love this stew because it’s packed with rich, umami mushrooms and creamy white beans, all in a cozy broth that just feels like a warm hug in a bowl. Whether you’re making it on a chilly evening or just want a satisfying plant-based meal, stick around—I’m sharing every little detail to help you nail it perfectly!
Why You’ll Love This Recipe
- Rich Umami Flavor: Mushrooms combined with herbs create a depth of flavor that even non-vegans rave about.
- Hearty and Nutritious: White beans and baby potatoes make this stew filling and packed with protein and fiber.
- Simple to Make: Uses pantry staples and comes together in under an hour—perfect for weeknights.
- Perfect for All Seasons: Cozy enough for cold days but light and fresh enough for spring and fall.
Ingredients You’ll Need
The beauty of this Vegan White Bean Mushroom Stew Recipe is how straightforward the ingredients are—they work together to build layers of flavor and texture. When picking your mushrooms, a mix of shiitake and cremini adds extra depth, but you can keep it simple too. Also, choosing a good-quality vegetable broth makes a big flavor difference here.
- Vegan butter: I love Miyoko’s, but olive oil works well too if you want a lighter option.
- Onion: A medium onion sautéed until soft adds natural sweetness that balances the mushrooms.
- Mushrooms: A pound gives you about 7 cups sliced; mix types for complexity or use all cremini for ease.
- Dried thyme and rosemary: These herbs bring that classic earthy, woodsy flavor that pairs beautifully with mushrooms.
- Sea salt and pepper: Simple, but don’t skimp—it’s key for seasoning every layer.
- Garlic: Four cloves minced – because more garlic means more comfort in this stew.
- Cornstarch: This thickens your stew perfectly; you can swap in all-purpose flour or a gluten-free blend if needed.
- Tamari (or soy sauce): Just a touch for that savory punch; tamari works better if you’re gluten-free.
- Dijon mustard: Adds a subtle tang that brightens the dish in a wonderfully unexpected way.
- Vegetable broth: About 3 cups to build the stew base—homemade or store-bought, quality matters here.
- Baby potatoes: Cut into half-inch cubes; they add body and a comforting bite.
- White beans: Two cans of cannellini beans or about three cups homemade, rinsed and drained for creaminess and protein.
- Dairy-free milk: I go with plain unsweetened almond milk—it keeps the stew creamy without overwhelming flavor. Readers say 2% or whole milk also works if you eat dairy.
Variations
This Vegan White Bean Mushroom Stew Recipe is a great canvas to play with! I like to switch it up depending on the season or what’s in my pantry. Feel free to customize it—you’ll find it super forgiving.
- Mushroom Mix: On weekends, I swap shiitake for chanterelles when I find them at the market for a nutty twist that my family can’t get enough of.
- Spice it Up: Adding a pinch of smoked paprika or a little crushed red pepper gives it an unexpected warmth.
- Greens Boost: Stir in chopped kale or spinach in the last 5 minutes of cooking for some fresh color and nutrients.
- Protein Upgrade: Toss in cooked lentils or chickpeas if you want more texture variety along with the beans.
How to Make Vegan White Bean Mushroom Stew Recipe
Step 1: Sauté the Aromatics and Mushrooms Until Golden
Start by heating the vegan butter in a large pot or Dutch oven over medium heat. When it’s melted, add the diced onion and let it soften—this usually takes about 3-5 minutes. Next, toss in your mushrooms along with thyme, rosemary, salt, and pepper. Cook for 7 to 10 minutes until the mushrooms have released their moisture and start to brown. This step is key because it builds that rich, earthy base flavor. Don’t rush it! Once this happens, add the minced garlic and cook for another minute, just until fragrant. You’ll know it’s ready when your kitchen smells amazing.
Step 2: Add Thickener, Flavors, Broth, and Potatoes
Sprinkle the cornstarch over your mushroom mixture and stir well to coat everything—this helps your stew thicken later without lumps. Then stir in the tamari and Dijon mustard; you’re layering in savory and tangy notes here. Pour in the vegetable broth and add the cubed baby potatoes. Bring everything to a rolling boil, then reduce heat to a simmer. Leave the pot uncovered and let it cook for 15 to 20 minutes until the potatoes are fork-tender. Stir occasionally so nothing sticks to the bottom, and keep an eye so it doesn’t dry out.
Step 3: Finish with Beans and Dairy-Free Milk
Time to enrich your stew with the creamy white beans and dairy-free milk. Add both, stir gently, and simmer uncovered for another 10 to 15 minutes. You’ll notice the stew thickening nicely, but remember it will thicken a bit more as it cools. Taste and adjust seasoning now—sometimes I sneak in a bit more tamari for saltiness or a splash more milk if it feels too thick. This tweaking really makes the recipe feel like your own.
Step 4: Serve Warm and Garnish
Ladle your stew into bowls and sprinkle with fresh parsley if you like a pop of color and herbaceous brightness. A few cracks of black pepper on top never hurt either! Serve immediately and enjoy the cozy vibes.
Pro Tips for Making Vegan White Bean Mushroom Stew Recipe
- Don’t Skip Browning the Mushrooms: This creates the umami richness that sets this stew apart—let them brown well without crowding your pan.
- Use a Mix of Mushrooms: Combining shiitake and cremini adds complexity you won’t get from just one type.
- Gradually Adjust Seasoning: As the stew thickens, flavors intensify—taste a couple of times and adjust salt, mustard, or tamari accordingly.
- Don’t Overcook the Potatoes: Keep checking them after 15 minutes—they should be tender but not mushy for the best texture.
How to Serve Vegan White Bean Mushroom Stew Recipe
Garnishes
I usually top my bowls with freshly chopped parsley because it brightens the deep flavors and adds a lovely splash of green. Sometimes I drizzle a little extra virgin olive oil on top for richness or add a sprinkle of nutritional yeast for a cheesy note without dairy.
Side Dishes
I love pairing this stew with crusty bread to soak up every bit of that luscious broth. Roasted Brussels sprouts or a crisp green salad on the side bring some freshness and contrast, making it a well-rounded meal. If it’s really cold out, some warm garlic bread is pure magic alongside!
Creative Ways to Present
For special occasions, I sometimes serve this stew in mini bread bowls, hollowed-out sourdough rounds that add crusty texture and fun flair. Another trick I’ve tried is layering the stew in clear bowls with a dollop of cashew cream or coconut yogurt swirled on top for a fancy touch that impresses guests but is still super casual.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps beautifully for 3 to 4 days. It thickens the next day, so I often add a splash of broth or almond milk when reheating to get it back to that perfect stew consistency.
Freezing
This stew freezes super well! I portion it into airtight containers or freezer bags and pop it in for up to a month. Just remember to thaw overnight in the fridge and stir well when reheating—sometimes frozen potatoes get a little softer, but the flavor is still fantastic.
Reheating
Reheat gently on the stove over low to medium heat so you can stir and add extra broth or milk as needed. I avoid microwaving for this one because slow, even warming keeps the potatoes and beans from turning mushy. A good stir here makes all the difference!
FAQs
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Can I use other types of beans in this Vegan White Bean Mushroom Stew Recipe?
Absolutely! While cannellini beans give a creamy texture, you can swap in great northern beans or even chickpeas for a slightly different bite. Just make sure they’re well rinsed and drained to avoid altering the stew’s flavor and consistency too much.
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Is it possible to make this stew gluten-free?
Yes! Use tamari instead of regular soy sauce, and swap the cornstarch for a gluten-free flour blend or arrowroot powder to keep it thick and gluten-free. The rest of the ingredients are naturally gluten-free.
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Can I prepare this Vegan White Bean Mushroom Stew Recipe in a slow cooker?
For sure! Brown the mushrooms and onions first in a pan to develop flavor, then transfer everything to the slow cooker. Add potatoes, broth, herbs, and seasonings, and cook on low for about 6-7 hours or until potatoes are tender. Add beans and dairy-free milk in the last 30 minutes to avoid overcooking.
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What can I do if my stew is too thick?
No worries—just stir in more vegetable broth, dairy-free milk, or even a splash of water while reheating to reach your desired consistency without compromising flavor.
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Can I add other vegetables to the stew?
Yes! Carrots, celery, or even diced butternut squash can be added with the potatoes to boost nutrition and texture. Just adjust the cooking time accordingly to make sure they become tender.
Final Thoughts
This Vegan White Bean Mushroom Stew Recipe holds a special place in my kitchen because it feels like comfort with every spoonful but without any fuss. I love how flexible it is, whether you’re cooking for yourself, your family, or friends with diverse diets. Give it a try—you’ll enjoy how little effort it takes to create something that warm, nourishing, and downright tasty. Trust me, it’s a recipe you’ll want to make again and again.
Print
Vegan White Bean Mushroom Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Description
This Cozy White Bean Mushroom Stew is a hearty and comforting vegan dish featuring tender mushrooms, creamy white beans, and baby potatoes simmered in a flavorful blend of herbs and dairy-free milk. Perfect for chilly days, this stew offers a rich, thick texture and a deliciously savory taste, garnished optionally with fresh parsley for a burst of freshness.
Ingredients
Main Ingredients
- 3 Tbsp vegan butter (we like Miyoko’s or substitute with olive oil)
- 1 medium onion, diced (about 2 cups)
- 1 lb mushrooms, sliced (around 7 cups; a mixture of shiitake and cremini recommended)
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt and freshly ground 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 (store-bought like Pacific Foods preferred)
- 1 lb baby potatoes, cut into 1/2-inch cubes (about 3 cups)
- 2 (15 oz) cans white beans, drained and rinsed (cannellini recommended or substitute ~3 cups homemade)
- 2 cups dairy-free milk, plain and unsweetened (almond used here; 2% or whole milk reported successful by dairy consumers)
Optional Serving Garnish
- Fresh parsley, finely chopped
Instructions
- Sauté Vegetables: Add the vegan butter to a large pot or Dutch oven and heat over medium heat until melted. Add diced onion and sauté for a few minutes until slightly translucent. Add the sliced mushrooms along with the dried thyme, dried rosemary, sea salt, and freshly ground black pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release most of their moisture and start to brown. Add minced garlic and cook for another minute to release its aroma.
- Thicken and Season: Sprinkle the cornstarch over the vegetables in the pot and stir well to coat everything evenly. Then add the tamari and Dijon mustard, stirring to combine. Pour in the vegetable broth and add the cubed baby potatoes. Increase the heat and bring the mixture to a boil.
- Simmer Potatoes: Once boiling, reduce the heat to maintain a gentle simmer (uncovered). Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and cooked through.
- Add Beans and Milk: Stir in the drained white beans and the dairy-free milk. Continue to simmer uncovered for an additional 10-15 minutes until the stew thickens and the vegetables are very tender. Adjust seasoning and consistency by adding more tamari or salt for saltiness, mustard for acidity, or additional dairy-free milk to thin if necessary.
- Serve and Garnish: Serve the stew warm, optionally garnished with finely chopped fresh parsley and a sprinkle of freshly cracked black pepper for extra flavor and a touch of color.
- Storage: Store leftovers in a sealed container in the refrigerator for up to 3-4 days or freeze for up to 1 month. Note that the stew will thicken upon standing; thin with broth, milk, or water when reheating to reach desired consistency.
Notes
- Nutrition information is a rough estimate and does not include optional garnish ingredients.
- This recipe is inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.
- For gluten-free preparation, use gluten-free tamari or soy sauce and gluten-free flour alternatives if substituting cornstarch.
- Dairy consumers can substitute unsweetened dairy-free milk with 2% or whole milk as some readers have reported good results.
- To reduce sodium, adjust or omit added salt and use low-sodium broth as desired.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
