Cozy White Bean Mushroom Stew (Vegan)

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Mushrooms, parsley, and black pepper around a bowl of white bean mushroom stew with a slice of toasted bread in it

Cozy, hearty, and comforting — what more could you ask for in a winter meal? Easy, too? You’ve got it! This 1-pot white bean and mushroom stew is all that and more.

Savory mushrooms, tender potatoes, and fiber-packed white beans combine in a creamy, dairy-free broth. It’s nourishment for the body and soul. Let’s make stew, friends!

Salt, pepper, white beans, mushrooms, almond milk, tamari, cornstarch, garlic, thyme, rosemary, onion, potatoes, vegan butter, mustard, and vegetable broth

This cozy, 1-pot stew begins with sautéing onion in vegan butter (or olive oil) to bring out its natural sweetness and infuse it with flavor. Next comes a generous amount of mushrooms (we like shiitake + cremini) for a rich mushroom flavor and hearty texture.

Dried rosemary, thyme, salt, pepper, garlic, tamari, and Dijon mustard bring this stew waves of flavor. It might sound strange at first, but TRUST the combination!

Adding cornstarch to a pot of sautéed mushrooms and herbs

Cornstarch (or flour) thickens the broth, potatoes bring comfort and nourishment, and white beans make it hearty with their protein and fiber content!

Pouring almond milk into a pot of white bean mushroom stew

All that’s left is dairy-free milk (we used almond) for creaminess and optional parsley for a fresh garnish at the end.

Parsley, mushrooms, and black pepper next to a pot of white bean mushroom stew

After simmering the mixture on the stovetop, the potatoes become tender and the flavors all meld together.

Hands holding a bowl of vegan white bean mushroom stew with a slice of toasted bread in it

We hope you LOVE this white bean mushroom stew! It’s:

Creamy
Herby
Savory
Hearty
Warming
& SO cozy!

It’s the perfect easy meal for chilly days either on its own or paired with toasted crusty bread (or gluten-free bread!). With 17 grams protein and 13 grams fiber per serving, plus plenty of comforting potatoes, this soup provides nourishment for the body and soul!

More Comforting Soups & Stews

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot of mushroom white bean potato stew on a fork

Cozy White Bean Mushroom Stew (Vegan)

Cozy, creamy white bean and mushroom stew with potatoes and herbs. An easy, 1-pot entrée perfect for cooler weather. Vegan, gluten-free, and SO delicious!
Author Minimalist Baker
Print
Spoon in a bowl of white bean mushroom stew with a slice of crusty bread
4.82 from 111 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (entrée servings)
Course Soup
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 3 Tbsp vegan butter (we like Miyoko’s // or sub olive oil)
  • 1 medium onion, diced (1 medium onion yields ~2 cups)
  • 1 lb mushrooms, sliced (1 lb yields ~7 cups // we like a mixture of shiitake and cremini)
  • 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 (ensure gluten-free as needed)
  • 1 Tbsp Dijon mustard
  • 3 cups vegetable broth (or store-bought // we like Pacific Foods)
  • 1 lb baby potatoes, cut into 1/2-inch cubes (1 lb yields ~3 cups)
  • 2 (15 oz.) cans white beans, drained and rinsed (we like cannellini // or sub ~3 cups homemade)
  • 2 cups dairy-free milk (plain, unsweetened // we used almond)

FOR SERVING optional

  • Fresh parsley, finely chopped

Instructions

  • Add the vegan butter to a large pot or Dutch oven and heat over medium heat. Once the butter has melted, add the onion and sauté for a few minutes. Next add mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes or until the mushrooms have released most of their moisture and begin to brown. Add the garlic and cook for another minute.
  • Next add the cornstarch and stir to coat the vegetables. Then add the tamari and mustard and stir again. Add the vegetable broth and potatoes and bring to a boil. Once boiling, reduce the heat and simmer (uncovered) for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
  • Stir in the beans and dairy-free milk and simmer (uncovered) for another 10-15 minutes until the vegetables are tender and the stew has thickened (it will continue to thicken as it cools). Adjust for seasoning and thickness as needed, adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin it slightly.
  • Serve warm and optionally garnish with parsley and a sprinkle of freshly cracked black pepper.
  • Store in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will thicken as it sits. To thin, add more broth, dairy-free milk, or water when you reheat.

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 403 Carbohydrates: 61.5 g Protein: 17 g Fat: 11.2 g Saturated Fat: 6.3 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1322 mg Potassium: 1440 mg Fiber: 13.1 g Sugar: 9.1 g Vitamin A: 16 IU Vitamin C: 15 mg Calcium: 339 mg Iron: 5.5 mg

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  1. Bella says

    I don’t have a Dutch oven, so would I be able to make this in a large pot if I sautéed the mushrooms in a pan? Additionally, would you recommend reducing the amount of beans, mushrooms, or potatoes? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bella! You can definitely make it in a large pot and keep all of the ingredient amounts the same. We hope you enjoy!

  2. Susie says

    This is my absolute favorite soup and I love soup. I usually don’t have more than one kind of mushroom hanging around and I have used different kinds of non-dairy milk…no matter it is always so delicious. I have lost track of how many times I have made this creamy soup!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy the recipe and have been making it on repeat! Thank you for the lovely review, Susie! xo

  3. Smilingreeneyes says

    Wow, this stew is beyond delicious!!! The earthy,umami and creamy broth is the essence of comfort food!! I added some chili flakes for a hint of heat! I’ll definitely be making this again!❤️

  4. Andy says

    Delicious & easy. My grocery does not carry cremini mushrooms so I just used “baby bellas.” Also subbed 1 lg potato for the baby potatoes.

  5. Neomi Gniwisch says

    Hi this is an excellent recipe thank you !! Only thing is I think the two tsp tamari might have been a mistake becomes when I added more tamari it was delicious ! So I think it is supposed to be two Tablespoons… not teaspoons .. thank you 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Neomi! More tamari will add more flavor :) We just used 2 teaspoons. Thank you for sharing your experience! xo

  6. Nora Clock says

    A fantastic recipe – My meatasaur hubby had to force himself to stop eating after his third bowl! Thank you so much for this recipe.

  7. Bebecca says

    I’m not vegan or even vegetarian but I don’t mind not eating meat so I tried this, it was so good. I made it by the recipe and it had a little too much pepper for my taste but hubby liked the zing of it. I usually taste and add and taste and add more but not with this, I tasted and left it alone. I think it would be good over riced cauliflower. I’m adding this to our rotation of favorites, I’m trying to branch out.

  8. Rosie AIELLO says

    I’d rate it 4.5 but didn’t have a choice. It was very good and when the hubby loves it, well, that means this recipe is a keeper! I liked that you provided both weight and cup measurements. The soup was creamy and we loved the texture of the mushrooms and potatoes.

    Would you by any chance have instructions if we were to make it with an InstaPot?
    Thank you for your generosity in sharing your delicious recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Rosie! We’re so glad it’s a keeper! We haven’t tried it in the Instant Pot, but another reader mentioned success cooking for 1 minute on high pressure. Hope that helps!

  9. Deborah Fecak says

    This recipe is outstanding, I’ve made it 3 times in about 10days, no modifications because it was perfect as is!! Thank you for this one!!!

  10. Terri says

    This is such a warm, comforting dish! I did have to modify the salt intake. I’m on a low sodium diet so it was only a matter of using low sodium vegetable broth and low sodium tamari. so delicious!! thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Terri! Thanks so much for sharing your modifications as well. xo

  11. Cat says

    I am really looking forward to trying this! It sounds delicious. First, a HUGE thank you for including the approximate cup equivalents for many of the items. It really helps and is a step many recipe bloggers don’t think of.
    I was wondering, have you had any experience using dried mushrooms and if so, if you think they’d be a good fit in this recipe? I got a big Jar of mixed dried mushrooms in a gift exchange and am looking for ways to use them.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cat! Hmmm… We think for this recipe fresh mushrooms are best since they are the star of the show! We hope you enjoy it though!

  12. Schecky says

    Looking forward to making this recipe. I have a question, I only have one can of 15.5 oz of white beans. Will that change the consistency of the soup or do you have any recommendations?

  13. Brooke says

    I used coconut milk and potato starch because that is what I had. My husband and I are new to vegan eating and this was my first Vegan soup. We loved it! Earthy and creamy just what I was hoping for.

  14. Beth Martin says

    Delicious and perfect for a rainy winter night. Next time I might add a little miso paste for extra umami. My husband volunteered that he loved it too.

  15. Tammy S says

    Wow! Maybe my favorite soup right now! So easy and so delicious! I followed the recipe, only thing I didn’t have was cornstarch so I made it with arrowroot and it is just wonderful!

  16. Colleen says

    This was simple, quick to make and delicious. I cut back a little on the liquid and added some peas. I will definitely make again. Thanks for the post.

  17. Ron E Barrett says

    This was great for a wintery soup. Added a big glob of miso and a ton of dried assorted shrooms i rehydrated with broth to mine. Cause I had them on hand. Will make again

  18. Kim says

    Holy smokes, this was amazing. Stick to your ribs yumminess, perfect for a cold winter night. I added peas for some sweetness, and oatmilk was our milk of choice.
    Highly recommend!!!

  19. Kim says

    Okay, I’ve got oatmilk or a can of coconut cream. Which do you think would be best? Anybody use either of these options?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, We’d say coconut cream (assuming it’s unsweetened), but we’d recommend diluting with water so it doesn’t add a coconut flavor. Hope that helps!

  20. Sarah says

    This stew was so delicious and super filling! We made enough for 4 servings and will be eating it throughout the week for lunch. I can’t wait to have this again tomorrow and am so happy that we tried it! Follow this to a T and you’ll be loving it. We did add another 3/4 Tbsp of Dijon and had to use mushroom stock but it was still fantastic! 👏👏👏

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so happy you enjoy it and are excited to have it again. Thank you for the lovely review, Sarah! xo

  21. Heather says

    This was excellent. I used navy beans instead of cannellini, added extra garlic and added a drizzle of balsamic vinegar at the end. Easy to prepare and great for leftovers.

  22. Alyssa says

    Followed the instructions exactly, and when the time was up, it was way too liquidy, so I left it a little longer, and it still wasn’t absorbing properly. I ended up having to dump a lot of arrowroot starch (like maybe a cup!) in and bump the heat up with quite a fair bit of extra time in order to get this to the stewy consistency I had been hoping for, but of course, with all that extra arrowroot starch in it, that affected the flavor to make it a tad bit chalky. It could be an issue with my burner, but I would definitely cut down the plant milk by about a cup or so in order to avoid this issue if I make it again. Otherwise, the recipe was easy to follow, nutritious, and pretty tasty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry it didn’t turn out quite right, Alyssa! It does sound like it needed to cook a bit longer.

  23. Lisa says

    This was DELICIOUS! I used extra large cloves of garlic, an extra tsp of soy sauce, and an extra 1/2 TBSP of Dijon. It still tasted like it needed a little something else so I added a bit of agave syrup to it and OH MY that knocked the balance of flavors our of the park. So good! Thanks for the great recipe!!

  24. Sienna Longden says

    This is delicious!! I added double the garlic just because I love it, and it turned out so good! Will definitely be making this recipe again and again.

  25. Marie says

    Made this tonight and it was so savory, warming and satisfying – the mushrooms really are the star! I used regular butter and 2% milk because I’m not vegan and it turned out great. Thanks for the delicious recipe, I’ll be making it again :)

  26. Erin says

    This is one of the best recipes I have ever made. It is going in the rotation for sure! I was scared to try it because I don’t have a dutch oven and only have minimal cooking equipment because of my space. I actually made this in the Instant Pot and it turned out perfectly! I just set it for one minute and it turned out perfectly.

    • Claire says

      Did you sautee the mushrooms and other ingredients first in the instant pot, then put the potatoes and pressure cook for 1 minute? or add potatoes and beans and pressure cook? I’m interested in cooking it in the instant pot also!

  27. Valerie Lunsford says

    I wasn’t so sure about the combination of flavors but it was delicious! I was still thinking about how good it was when I went to bed and even thought about it when I got up, which is why I decided to write this review.
    I only had one can of beans, which made it more of a soup, and no vegetable broth. I used Smoky Chipotle Better Than Boullion to make the broth and it was fantastic. I will definitely make it on repeat.

  28. Pallas says

    sounds delicioussssss. question! how would one adjust instructions in order to make it crock-pot friendly? I’m trying to minimize stovetop time with all of our thanksgiving dishes in mind lol.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pallas, for best success, we’d suggest making ahead on the stovetop and then adding to the crockpot to warm it. If you wanted to make more of it in the crockpot, keep in mind the cornstarch step requires bringing it to a boil to get it to thicken, so we’d say at least bring it to a boil in step 2 before transferring to the crockpot and cooking on low for 4-6 hours. Hope that helps!

  29. Jackie says

    When I saw this recipe, it looked so good I had to make it. I am not vegan, so I used butter and milk. Also added some carrots & celery with the onions just to amp up the veggies. It was Delicious! I will definitely be passing this along to my niece who is vegan. What a great recipe – thanks!!