Name: Cozy White Bean Mushroom Stew (Vegan) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 3 Tbsp vegan butter (we like Miyoko’s, or substitute olive oil); 1 medium onion, diced (~2 cups); 1 lb mushrooms, sliced (~7 cups; a mix of shiitake and cremini recommended); 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 (store-bought like Pacific Foods recommended); 1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups); 2 (15 oz) cans white beans, drained and rinsed (cannellini preferred; or ~3 cups homemade); 2 cups dairy-free milk, plain and unsweetened (almond milk suggested, or dairy versions like 2% or whole milk for non-vegans); Fresh parsley, finely chopped

Ingredients

Main Ingredients

3 Tbsp vegan butter (we like Miyoko’s, or substitute olive oil)
1 medium onion, diced (~2 cups)
1 lb mushrooms, sliced (~7 cups; a mix of shiitake and cremini recommended)
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 (store-bought like Pacific Foods recommended)
1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups)
2 (15 oz) cans white beans, drained and rinsed (cannellini preferred; or ~3 cups homemade)
2 cups dairy-free milk, plain and unsweetened (almond milk suggested, or dairy versions like 2% or whole milk for non-vegans)

For Serving (Optional)

Fresh parsley, finely chopped

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Instructions

Sauté Aromatics: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté for a few minutes until softened. Add the sliced mushrooms along with dried thyme, rosemary, sea salt, and pepper. Cook, stirring occasionally, for 7-10 minutes until mushrooms release moisture and start to brown. Stir in minced garlic and cook for another minute.
Thicken and Season: Sprinkle the cornstarch evenly over the vegetables and stir well to coat. Add tamari and Dijon mustard, stirring again to combine all ingredients thoroughly.
Add Broth and Potatoes: Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil. Once boiling, reduce heat to maintain a simmer without covering. Cook for 15-20 minutes, stirring occasionally, until potatoes are tender.
Incorporate 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 vegetables are fully tender, keeping in mind it will thicken further as it cools.
Adjust and Serve: Taste and adjust seasoning as needed. Add additional tamari or salt for more saltiness, mustard for acidity, or dairy-free milk to thin the stew slightly. Serve warm, optionally garnished with fresh parsley and freshly cracked black pepper.
Store Properly: Store leftovers in a sealed container in the refrigerator for 3-4 days or freeze for up to 1 month. The stew will thicken when chilled; thin with broth, dairy-free milk, or water when reheating.

Notes

Nutrition information is a rough estimate calculated without optional ingredients.
This recipe is inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.
You can substitute cornstarch with all-purpose flour or a gluten-free flour blend as needed.
Non-vegan consumers have reported good results using 2% or whole milk instead of dairy-free milk.
Freezer friendly for up to 1 month, making it great for batch cooking.

Author: Amelia
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Vegan, Gluten-Free
Diet: Vegan, Gluten Free