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Vegan White Bean Mushroom Stew

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A heartwarming Vegan White Bean Mushroom Stew brimming with rich flavors and creamy goodness, perfect for anyone craving comfort food.

Ingredients

Scale
  • 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

Instructions

  1. Melt vegan butter in a large pot or Dutch oven over medium heat. Add diced onion and sauté for a few minutes until softened.
  2. Add sliced mushrooms, dried thyme, dried rosemary, sea salt, and pepper, cooking for 7-10 minutes until mushrooms are browned.
  3. Stir in cornstarch to coat the vegetables, then add tamari and Dijon mustard, mixing well.
  4. Pour in vegetable broth and add cubed baby potatoes. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until potatoes are tender.
  5. Stir in drained white beans and dairy-free milk, then continue to simmer uncovered for another 10-15 minutes until the stew thickens.
  6. Taste and adjust seasoning as needed by adding more tamari, salt, or dairy-free milk.
  7. Serve warm, optionally garnished with chopped fresh parsley and cracked black pepper.

Notes

Pairs well with crusty bread, brown rice, or a fresh salad. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 1 month.

Nutrition

Find it online: https://lunarecipez.com/vegan-white-bean-mushroom-stew-recipe/

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