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!
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!
Cornstarch (or flour) thickens the broth, potatoes bring comfort and nourishment, and white beans make it hearty with their protein and fiber content!
All that’s left is dairy-free milk (we used almond) for creaminess and optional parsley for a fresh garnish at the end.
After simmering the mixture on the stovetop, the potatoes become tender and the flavors all meld together.
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
- Lentil Mushroom Stew over Mashed Potatoes
- 1-Pot Chickpea Tomato Peanut Stew (West African-Inspired)
- Instant Pot Curried Lentil Soup (Indian-Inspired)
- Hearty Lentil Fesenjān (Pomegranate Walnut Stew)
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!
Cozy White Bean Mushroom Stew (Vegan)
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 // readers who consume dairy have reported success with 2% and whole milk)
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
*Inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.
Angela Green says
Loved the flavors of this! I did not make it vegan(used butter and 2%milk) but followed it otherwise. It’s a keeper and it was very easy. Thank you for a nice meal with some homemade crusty bread!
We’re so glad you enjoyed it, Angela! Thanks so much for sharing. xo
Valerie McCarthy says
I really enjoyed this stew! I used small white beans and added some fresh sage along with the rosemary and thyme. It was such a warming, cosy soup. Just what I was looking for on this chilly day. This one is a keeper. Thank you!
Wonderful! We’re so glad it hit the spot on a chilly day. Thank you for sharing, Valerie! xo
Bob Kribs says
Very easy to turn this into a whole foods compliant stew. I broth sauteed the veggies and substituted a tablespoon of white miso for the salt. I added a tablespoon of nutritional yeast as well. Yum!!!
We’re so glad you enjoyed it, Bob! Thanks so much for the lovely review and for sharing your modifications!
Jennifer says
This was not really good at all. I followed the recipe. It turned out so bland. I will never make this again. Unfortunately I wasted a pound of really good mushrooms. Bummer.
Oh no! We’re so sorry you didn’t enjoy this one, Jennifer. It’s usually a reader favorite! What brands of vegetable broth and dairy-free milk did you use?
Joni says
I made this today, so it I’d have a cozy soup for the cold weather. Delicious! I had some curly kale that I needed to use, so I added 2 oz chopped, and it added a nice pop of color. Looking forward to trying the Lentil Mushroom Stew Over Mashed Potatoes and Creamy Curried Black Eyed Pea Soup too. Thanks for the great recipes!
That sounds like a wonderful addition, Joni! Thank you for sharing and we hope you stay warm in this cold weather! Excited for you to try those other recipes next :)
Lillian says
Absolutely delicious! I made this to try something out for Veganuary and I’m amazed at how well it turned out! I think it’s also fairly easy to adapt this based on what ingredients you have, for example I didn’t have dijon mustard, so I just used regular mustard, and added a bit more to taste. Thank you for sharing the recipe! Will definitely be making this again.
Wonderful! We’re so glad you enjoyed it, Lillian. Thank you for the lovely review and for sharing your modification! xo
Graziella says
I made this last night after making the red lentils and sweet potatoes soup for Christmas (which was a success, even the non vegans of the family loved it and asjed me for the recipe!). This was delicious too, I used sweet potatoes instead of regular ones and soy milk. Also added a hint of low fat coconut milk. Thanks MinimalistBaker for all the wonderful ideas!
Amazing! We’re so glad you enjoy our recipes, Graziella. Thank you for sharing your experience! xo
Lynne says
Amazing recipe! Do the potatoes freeze okay or do they get a weird consistency? I thought freezing cooked potatoes was a problem. Ty!
Thank you for your kind words, Lynne! We’re so glad you enjoy it :) This recipe freezes well!
Sonya says
I was excited to make this recipe since I love mushrooms and I’m trying to eat more legumes. It didn’t disappoint. I used soya milk. I used light soy sauce but added some dark soy sauce and a little bit more mustard for more depth at the end. It’s very filling and great for cold days. Thank you, I’ll making this again for sure!
Yay! We’re so glad you enjoyed this dish and will be making it again. Thank you for sharing, Sonya! xo
Debbie Baird says
I made this tonight for my husband and myself. I was missing a couple of ingredients so I had to substitute – mushroom broth for the vegetable broth, and used full fat coconut milk as the dairy. It was delicious!
We’re so glad you enjoyed it, Debbie! Thank you for the lovely review and for sharing your modifications! xo
Melissa says
This was an amazing recipe! So delicious, and will definitely make again. The only thing I found was that it was much too watery, so I added extra cornstarch slurry. I also don’t cook with oil or butter so left that out and this was still fantastic! Highly recommend.
Thank you for sharing your experience, Melissa! We’re glad you enjoyed it overall. You can try starting with less milk next time, or sub a thicker milk. Hope that helps!
Amanda says
I just made this for dinner! I’m new to vegan cooking but I found your instructions simple and clear and will definitely be making this again and look at your other recipes! I did change it a little by adding a leek and frozen corn, and I know its not vegan but I did add a small block of goat cheese because it needed to be used up. I only mention it because this recipe does really well with modifications! I will definitely recommend. (:
Yay! We’re so glad you found this recipe to be clear and that you enjoyed the result. Thanks so much for sharing your experience and modifications, Amanda! xo
Anna says
This is a favorite in my house, my husband( who is a big meat eater) loves it. I could eat this every week!
Whoop! We’re so glad this one is a family favorite. Thank you for letting us know, Anna! xo
Colleen C says
This is my go to soup. I have been making this for several years and look forward to it every soup season. It is currently on the stove right now and I realized I have never written a review. I have made the recipe exactly as written, but I’ve also made a few changes like using bone broth and regular butter as I am not vegan, and double the mushrooms. I do still use a cashew milk for the cream. 12/10 this one.
Thank you so much for taking the time to leave a review, Colleen! We’re so glad you enjoy this soup and keep coming back to it! xo
Stephanie says
Here’s another winner!
Easy, delicious and hearty!
And the house smells AMAZING!!! What a terrific combo. The inclusion of Dijon mustard was a revelation. Thanks for yet another successful recipe! Y’all rock!!
Whoop! We’re so glad this was another success. Thank you for another lovely review, Stephanie! xoxo
India says
This was incredible and fairly simple to make! I am a beginner cooker. I used lactose free milk with success. My potatoes seemed to need a longer cook on the first stage of cooking but I may have diced them too large. Delicious recipe!
Thank you for sharing your experience, India! We’re so glad you enjoyed this recipe! xo
Darcie says
This is AMAZING and so simple to prepare. Only change I made was to up the spices a bit and I used two 19 oz cans of beans (in Nova Scotia, where I live, that’s the can size). Mine was pretty brothy, but I like it that way. I used oat milk which was perfect. If you want less broth, omit 1/2 cup of milk. My meat eating husband loved this, too. And usually if there’s no meat he doesn’t even want to try it.
Amazing! We’re so glad both you and your husband enjoyed this one. Thank you for the lovely review and for sharing your modifications, Darcie! xo
Cathy says
Delicious! I cut the recipe in half (I forgot to buy potatoes & forgot to add almond milk) & it was so filling & delicious! Thank you for another amazing recipe!!!
Thank you for another lovely review, Cathy! We’re so glad you were able to work with what you had and had a delicious result! xo
Meggan says
superb. i did adjust the acidity pretty heavily (double mustard plus a splash of lemon juice) and i forgot to buy potatoes lol and it still turned out great. mb recipes are really helping me reduce my meat intake and incorporate more legumes in my diet. absolutely my favorite recipe source.
Yay for tasty bean recipes! We’re so glad our recipes are helping. Thank you for the lovely review, Meggan! xo
Melanie Wolfart says
Really delicious! I was wondering what I could make with a punnet of mushrooms (other than the usual pasta dishes) and I came across your recipe. We thoroughly enjoyed it and I will definitely be making it again. Thank you :)
Yay! We’re so glad you found this recipe and enjoyed it, Melanie. Thank you for the lovely review! xo
Susan says
I am in love with this recipe. It has the flavor and comfort level of a rich mushroom cream pasta type dish while being much healthier and not heavy at all. That’s a hard combo to get right, but this recipe nails it.
Yay! We’re so glad this recipe strikes that perfect balance you’re looking for. Thank you for sharing, Susan! xo
Elsa Blaine says
Really creamy, comforting stew! Used regular butter, 2% milk and added a little dried tarragon. I don’t often use rosemary but perfect choice for this dish!
We’re so glad you enjoyed this stew, Elsa. Thank you for the lovely review and for sharing your modifications! xo
Julia says
I made it today for the dinner. Looks, smells and most important, taste fantastic!
Yay! We’re so glad you enjoy it, Julia. Thank you for the lovely review! xo
Mithulya says
I was racking my brain on what to prep for my weekday dinner and this was the perfect make-ahead recipe! Tweaked it a little by replacing the tamari with spicy soy sauce and ditched the mustard. My potatoes came prepackaged with Italian seasoning which I used and it turned out perfect! I had it with a side of stir-fried garlic beans and toasted sourdough. It was so good and it’s definitely going to be a dinner staple hereon!
We’re so glad you are enjoying it, Mithulya! Thanks so much for the lovely review and for sharing your modifications. xo
Monique Du Preez says
Served it with toasted sourdough. It was a moorish comforting meal. Really enjoyed it. I did use about half the stock and milk suggested based on some of the comments. Turned out perfectly
We’re so glad you enjoyed it with some modifications, Monique! Thank you for sharing! xo
Jana says
This recipe is a favorite. I have made this several time now and enjoy switching out some of the ingredients. I think my favorite is using a mixture of mushrooms and blacks beans. The firm texture of the beans adds a nice contrast. After reading the comments … I have some new variations to try!
Yay! We love your experimentation with it, Jana. Thank you for sharing! xo
Lora says
Okay I made my version with these changes:
-leek instead of onion
-fresh herbs instead of dried
-4 cups (homemade) veg broth instead of 3
-1 large can coconut cream instead of coconut milk
-extra dash soy sauce and salt
-add 2 tablespoons of miso
So so good!
Yum, those modifications sound wonderful, Lora! Thank you for sharing! xo
Robyn Reince says
Delicious – the mushrooms give it such flavor! Freezes well.
Thanks so much for sharing, Robyn! We’re so glad you enjoy. xo
Samantha says
How long does this take to get thick? I just made it and it’s incredibly watery. Do you have any tips?
Hi Samantha, it shouldn’t take more than ~15 minutes. Did you include the cornstarch and bring it to a boil? What type of milk and mushrooms did you use?
Vera says
I found it watery too. I started putting I. Only 1 cup of milk instead of the two in the recipe. Otherwise it’s a soup not a stew
AJ says
I made this for dinner tonight it was great. I did change things up a bit by adding some chopped carrots, chopped yellow bell pepper and chopped celery. I replaced the corn starch with cassava root flour, and the potatoes with taro root. Both of those are better nutritionally and have a lower glycemic content than corn starch and potatoes
For those of us trying to lower our HA1C levels that can be a game changer.
This is now one of my Tried and True Recipes
Bravo!
We’re so glad you enjoyed it, AJ! Thanks so much for the lovely review and for sharing your modifications!
Meggan says
thanks for the idea of cassava root flour. did it thicken up nicely?
Daunn says
I used cassava flour on this tonight and it worked beautifully! I used 1/4 c because I used 4 cups of broth rather than the 3 it called for. Couldn’t see leaving a random cup of broth behind LOL
Gigi says
Wow! Wow! WOW! Delicious! Highly recommend! Don’t hesitate to try this! We did use a fourth cup of vegetable broth as the stew does thicken.
We’re so glad you enjoyed it, Gigi! Thanks so much for the lovely review. xo