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:
& 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)
- 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
- 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 stew has thickened and the vegetables are tender. 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.
*Inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.
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