Name: Delicious Vegan White Bean Mushroom Stew
Prep time: 19 min
Cook time: 38 min
Total time: 57 min
Cuisine: American
Ingredients: 3 tbsp vegan butter or olive oil; 1 medium yellow onion, chopped (~2 cups); 1 lb mixed mushrooms, sliced (shiitake + cremini recommended); 1 lb baby potatoes, cut into 1/2‑inch pieces; 2 (15 oz) cans white beans, drained and rinsed; 3 cups vegetable broth; 2 cups unsweetened dairy‑free milk; 3/4 tsp dried thyme; 3/4 tsp dried rosemary; 3/4 tsp sea salt; 1/2 tsp black pepper; 4 garlic cloves, minced; 2 tbsp cornstarch; 2 tsp tamari or soy sauce (gluten‑free if needed); 1 tbsp Dijon mustard; Fresh parsley, chopped (for garnish)

This hearty vegan white bean mushroom stew is everything I want on a chilly night—warm, filling, and full of flavor. Made in one pot, it blends earthy mushrooms, creamy white beans, and tender potatoes in a rich, herby broth. It’s a comforting, protein-packed meal that’s perfect for weeknights or a cozy weekend dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tbsp vegan butter or olive oil

1 medium yellow onion, chopped (~2 cups)

1 lb mixed mushrooms, sliced (shiitake + cremini recommended)

1 lb baby potatoes, cut into 1/2‑inch pieces

2 (15 oz) cans white beans, drained and rinsed

3 cups vegetable broth

2 cups unsweetened dairy‑free milk

3/4 tsp dried thyme

3/4 tsp dried rosemary

3/4 tsp sea salt

1/2 tsp black pepper

4 garlic cloves, minced

2 tbsp cornstarch

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

1 tbsp Dijon mustard

Fresh parsley, chopped (for garnish)

Directions

I heat the vegan butter or olive oil in a large pot or Dutch oven over medium heat. Then I sauté the chopped onion for about 3–4 minutes until it softens.

I add the mushrooms along with the dried herbs, salt, and pepper. I let that cook for about 7–10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. Then I add the minced garlic and cook for one more minute.

Next, I sprinkle the cornstarch over the veggies and stir to coat. I mix in the tamari and Dijon mustard to boost the flavor.

I pour in the vegetable broth and stir in the baby potatoes. Once it reaches a boil, I reduce the heat and let it simmer uncovered for about 15–20 minutes, until the potatoes are tender.

I stir in the white beans and dairy-free milk, letting it simmer for another 10–15 minutes until the stew thickens and everything is well combined.

I taste and adjust the seasoning if needed, then serve it hot with a garnish of fresh parsley. Sometimes I like to add a splash of lemon juice to brighten it up.

Servings and timing

Servings: 4

Prep Time: 19 minutes

Cooking Time: 38 minutes

Total Time: 57 minutes

Calories: Approximately 375 kcal per serving

Variations

I sometimes swap the white beans for chickpeas if I want a bit more texture.

For extra greens, I stir in some kale or spinach during the last few minutes of simmering.

If I prefer a creamier texture, I blend a cup of the stew before serving and stir it back in.

I love switching the herbs—thyme and rosemary are great, but oregano or Italian seasoning works too.

For a smoky twist, I occasionally add a pinch of smoked paprika.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better the next day. When I’m ready to reheat, I warm it gently on the stove over medium heat, stirring often. If the stew thickens too much, I just add a splash of veggie broth or plant milk to loosen it up. It can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

How do I make this stew thicker?

If I want it thicker, I let it simmer uncovered a bit longer or add an extra teaspoon of cornstarch mixed with a tablespoon of water.

Can I use other types of beans?

Absolutely. I like using cannellini or great northern beans, but chickpeas or even lentils work if I’m in a pinch.

What kind of plant milk is best?

I use unsweetened almond or soy milk, but any neutral-flavored dairy-free milk works. I avoid coconut milk here, as its flavor can overpower the stew.

Can I make this stew in advance?

Yes, I often make it a day ahead. The flavors deepen as it sits, so it’s even tastier the next day.

Is this recipe gluten-free?

It can be! I just make sure to use gluten-free tamari instead of soy sauce.

Conclusion

This vegan white bean mushroom stew is a true comfort meal I can feel good about. It’s hearty, healthy, and satisfying without being heavy. Whether I’m cooking for family, meal prepping for the week, or just need something warm and filling, this one-pot wonder never lets me down.

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