Name: Vegan White Bean Mushroom Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 3 Tbsp vegan butter (or olive oil); 1 medium onion, diced (~2 cups); 1 lb mushrooms, sliced (shiitake and cremini; ~7 cups); 3/4 tsp dried thyme; 3/4 tsp dried rosemary; 3/4 tsp sea salt and 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; 1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups); 2 (15 oz.) cans white beans, drained and rinsed; 2 cups dairy-free milk (unsweetened); Fresh parsley, finely chopped

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As the chilly breeze heralds the arrival of fall, there’s something undeniably comforting about simmering a pot of stew. It’s in these moments that I am reminded of quieter times spent in my grandmother’s kitchen, where the warm aromas of savory dishes brought us together. Memories dance around the table, nourished by laughter and hearty bites. Today, I want to share a recipe that embodies that sense of warmth and connection—Vegan White Bean Mushroom Stew. This dish, brimming with rich flavors and creamy goodness, is not just for vegans; it’s for anyone who craves a delicious, hearty meal that feels like a warm hug on a cold day.

## Recipe Timing

Prep Duration: 15 minutes
Active Cooking: 35 minutes
Total Duration: 50 minutes
Portion Size: Serves 6
Complexity: Simple

## Nutritional Recipe

Calories per portion: 320
Protein: 12g
Carbs: 45g
Fats: 9g
Fiber: 9g
Sugars: 3g
Sodium: 600mg

## Why You’ll Love This Vegan White Bean Mushroom Stew Recipe

This Vegan White Bean Mushroom Stew offers an irresistible blend of textures and flavors. The earthy depth of the shiitake and cremini mushrooms plays beautifully with the creamy white beans, while aromatic herbs like thyme and rosemary create a fragrant bouquet that fills your kitchen with inviting scents. Packed with nourishing ingredients, this wholesome stew provides both comfort and satisfaction, making it perfect for busy weeknights or cozy gatherings with friends and family.

## The Complete Cooking Journey

Prepare to embark on a delightful cooking adventure! With straightforward steps and minimal fuss, you’ll soon uncover the magic of this hearty stew. Let your kitchen be the canvas, where vibrant ingredients transform into a delicious masterpiece. So, let’s dive in and create something truly special!

## Ingredients:

3 Tbsp vegan butter (we like Miyoko’s; or substitute olive oil)
1 medium onion, diced (~2 cups)
1 lb mushrooms, sliced (mixture of shiitake and cremini; ~7 cups)
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt and pepper
4 cloves garlic, minced
2 Tbsp cornstarch (or all-purpose flour or gluten-free blend)
2 tsp tamari or soy sauce (ensure gluten-free as 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 (~3 cups)
2 (15 oz.) cans white beans, drained and rinsed (cannellini preferred or sub ~3 cups homemade)
2 cups dairy-free milk (plain, unsweetened; almond milk used, can substitute 2% or whole milk if not vegan)
Fresh parsley, finely chopped

## Method:

### Step 1: Melt the Vegan Butter

Add vegan butter to a large pot or Dutch oven and heat over medium heat. Once melted, add diced onion and sauté for a few minutes until softened.

### Step 2: Sauté the Mushrooms and Aromatics

Add sliced mushrooms, dried thyme, dried rosemary, sea salt, and pepper. Cook for 7-10 minutes until mushrooms release their moisture and begin to brown. Add minced garlic and cook for an additional minute.

### Step 3: Coat with Cornstarch

Stir in cornstarch to coat the vegetables evenly. Then add tamari and Dijon mustard, stirring well to combine.

### Step 4: Add Broth and Potatoes

Pour in vegetable broth and add cubed baby potatoes. Bring the mixture to a boil, then reduce heat. Simmer uncovered for 15-20 minutes, stirring occasionally, until potatoes are tender.

### Step 5: Stir in Beans and Dairy-Free Milk

Stir in the drained white beans and dairy-free milk. Continue to simmer uncovered for another 10-15 minutes until the stew thickens and all vegetables are tender.

### Step 6: Adjust Seasoning

Taste and adjust seasoning and thickness to your preference by adding more tamari, salt, mustard, or dairy-free milk as needed.

### Step 7: Serve and Enjoy

Serve warm, optionally garnished with chopped fresh parsley and freshly cracked black pepper.

## Serving Suggestions & Pairings

This Vegan White Bean Mushroom Stew is versatile enough to serve with various sides! Consider pairing it with crusty bread, brown rice, or a fresh green salad. For added indulgence, serve it alongside a scoop of creamy vegan mashed potatoes.

## Storage & Leftovers Guide

Leftovers can be stored in a sealed container in the refrigerator for 3-4 days or frozen for up to 1 month. The stew will thicken as it cools; for reheating, thin with additional broth, dairy-free milk, or water as needed.

## Kitchen Wisdom & Success Tips

Be sure not to crowd the mushrooms while sautéing; this allows them to brown nicely, enhancing their flavor.
If you want an even heartier stew, feel free to add in seasonal vegetables like carrots or celery.
Always taste and season to your liking! A little extra salt or a splash of vinegar can elevate the flavors beautifully.

## Flavor Variations & Adaptations

Spice lovers can add a pinch of red pepper flakes for a kick! For an extra herby flavor, experiment with fresh oregano or basil. If you’re not strictly vegan, a dollop of sour cream or a sprinkle of parmesan cheese can elevate this dish even more!

## Reader Questions & Solutions

Can I use frozen vegetables?
Yes, frozen vegetables can be swapped in! Just remember they may require slightly less cooking time.
How can I make this recipe gluten-free?
Simply ensure that your tamari and cornstarch or flour alternatives are gluten-free.
What’s the best way to store this stew?
Store in an airtight container in the fridge for up to four days or freeze for a month. Reheat gently on the stove with a splash of broth or milk.
Can I make this stew ahead of time?
Absolutely! This stew often tastes even better the next day, as the flavors meld beautifully.
What if I can’t find baby potatoes?
Regular potatoes can work just fine! Just cut them into smaller cubes to keep the cooking time similar.

## Wrapping Up

Your kitchen is a place of creativity and comfort; with each spoonful of this Vegan White Bean Mushroom Stew, you’re not just cooking—you’re nurturing warmth, love, and connection. I hope this recipe finds a special place in your heart and your dinner table, just as it has in mine. Gather your loved ones, savor the savory flavors, and enjoy every moment—because that’s what cooking is truly about. Happy cooking!