Description
This Cozy White Bean Mushroom Stew is a comforting, hearty vegan dish perfect for any time you crave a warm, wholesome meal. Packed with tender mushrooms, creamy white beans, and baby potatoes, this stew is flavored with aromatic herbs and a touch of Dijon mustard, creating a rich, savory experience. Dairy-free and gluten-free adaptable, it’s an ideal plant-based option brimming with nutrients and flavors.
Ingredients
Scale
Main Ingredients
- 3 tbsp vegan butter (or olive oil)
- 1 medium onion, diced (~2 cups)
- 1 lb mushrooms, sliced (shiitake and cremini recommended)
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt
- Freshly ground black pepper, to taste
- 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, cubed (~3 cups)
- 2 (15 oz) cans white beans (e.g., cannellini), drained and rinsed
- 2 cups dairy-free milk (plain, unsweetened – almond or oat preferred)
Optional for Serving
- Fresh parsley, finely chopped
Instructions
- Melt Butter and Sauté Onion: 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 and translucent.
- Cook Mushrooms with Herbs: Stir in the sliced mushrooms along with dried thyme, rosemary, sea salt, and freshly ground black pepper. Cook for 7–10 minutes until the mushrooms release their moisture and start to brown, enhancing their umami flavor.
- Add Garlic: Incorporate the minced garlic and cook for an additional 1 minute to meld flavors and soften the garlic.
- Coat Vegetables with Cornstarch: Sprinkle the cornstarch evenly over the vegetables, stirring well to coat. This will help thicken the stew later.
- Add Tamari and Dijon Mustard: Mix in the tamari (or soy sauce) and Dijon mustard thoroughly, adding savory depth and a slight tang to the stew.
- Add Broth and Potatoes; Boil: Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil.
- Simmer Potatoes: Reduce the heat to low and simmer uncovered for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Beans and Dairy-Free Milk; Final Simmer: Stir in the rinsed white beans and dairy-free milk. Continue to simmer uncovered for another 10–15 minutes until the stew thickens to a creamy consistency.
- Adjust Seasoning and Serve: Taste the stew and adjust seasoning with more salt or pepper if needed. Garnish with freshly chopped parsley and a sprinkle of extra pepper before serving warm.
Notes
- To keep the stew gluten-free, use tamari instead of regular soy sauce and a gluten-free flour blend instead of regular flour.
- For extra creaminess, you can substitute some of the dairy-free milk with full-fat canned coconut milk.
- Feel free to add other vegetables such as carrots or kale for additional nutrients and flavor.
- This stew stores well in the refrigerator for up to 4 days and reheats beautifully on the stovetop.
- Leftovers can also be frozen for up to 3 months—thaw overnight in the fridge before reheating.
