Description
This White Bean Mushroom Stew is a comforting, creamy, and hearty vegan dish that combines earthy mushrooms, creamy white beans, and tender potatoes in a rich broth.
Ingredients
Scale
- 3 Tbsp vegan butter (or olive oil)
- 1 medium onion, diced
- 1 lb mushrooms, sliced (shiitake and cremini preferred)
- 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 GF 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
- 2 (15 oz.) cans white beans, drained and rinsed (cannellini preferred)
- 2 cups dairy-free milk (plain, unsweetened, almond milk recommended)
- Optional: Fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
- Add the sliced mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes, until the mushrooms release their moisture and begin to brown.
- Stir in the minced garlic and cook for an additional minute.
- Add the cornstarch and stir to coat the vegetables. Stir in tamari and Dijon mustard.
- Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to simmer for 15-20 minutes, until the potatoes are tender.
- Stir in the white beans and dairy-free milk, then simmer uncovered for another 10-15 minutes, until the stew thickens. Adjust seasoning to taste.
- Serve warm, optionally garnished with fresh parsley and freshly cracked black pepper.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 403
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 11.2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10.2 g
- Trans Fat: 0 g
- Carbohydrates: 61.5 g
- Fiber: 12 g
- Protein: 17 g
- Cholesterol: 0 mg
Keywords: White Bean Mushroom Stew