Description

This hearty vegan white bean mushroom stew is warm, filling, and full of earthy, herby flavors. Made in one pot, it combines mushrooms, white beans, and potatoes in a creamy, dairy-free broth—perfect for chilly nights.

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)

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Instructions

Heat vegan butter or olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion for about 3–4 minutes until softened.
Add the mushrooms, thyme, rosemary, salt, and pepper. Cook for 7–10 minutes, stirring occasionally, until mushrooms release moisture and start to brown. Add minced garlic and cook for another minute.
Sprinkle cornstarch over the vegetables and stir to coat. Mix in tamari and Dijon mustard.
Pour in the vegetable broth and add the baby potatoes. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until potatoes are tender.
Stir in the white beans and dairy-free milk. Simmer for another 10–15 minutes, until stew thickens and everything is combined.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley. Add a splash of lemon juice if desired.

Notes

Swap white beans with chickpeas for a different texture.

Stir in kale or spinach near the end for added greens.

Blend a portion of the stew for a creamier texture.

Try oregano or Italian seasoning instead of thyme and rosemary.

Add a pinch of smoked paprika for a smoky flavor.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Reheat gently on the stove, adding broth or plant milk if it’s too thick.

Prep Time: 19 minutes
Cook Time: 38 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1/4 of recipe)
Calories: 375
Sugar: 5g
Sodium: 650mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 9g
Protein: 14g
Cholesterol: 0mg