Description
Cozy White Bean Mushroom Stew (Vegan) is the ultimate comfort food for chilly evenings. This rich and creamy stew combines protein-packed white beans, savory mushrooms, and tender potatoes, all simmered with fragrant herbs for a delightful culinary experience. Easy to prepare in just one pot, it allows you to enjoy the warmth and flavors while keeping cleanup minimal.
Ingredients
- 3 Tbsp vegan butter
- 1 medium onion, diced
- 1 lb mushrooms, sliced
- 4 cloves garlic, minced
- 2 (15 oz.) cans white beans, drained and rinsed
- 1 lb baby potatoes, cut into cubes
- 3 cups vegetable broth
- 2 cups dairy-free milk
- Fresh parsley, chopped
Instructions
1. Sauté onion in vegan butter until soft. Add mushrooms, thyme, rosemary, salt, and pepper; cook until browned.
2. Stir in garlic and cornstarch; mix well.
3. Pour in tamari and vegetable broth. Add cubed potatoes; bring to a boil.
4. Reduce heat to low; simmer uncovered for about 15–20 minutes until potatoes are tender.
5. Stir in white beans and dairy-free milk; simmer until thickened.
6. Serve warm, garnished with parsley if desired.
Notes
For best results, use a mix of mushrooms like cremini and shiitake.
Substitute tamari with soy sauce if not gluten-free.
This stew keeps well in the fridge for up to 4 days and freezes beautifully for up to 2 months.
Serve with crusty bread or over rice for a hearty and satisfying meal.
Cornstarch thickens the stew—adjust the amount depending on your preferred consistency.