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
Scale
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
