Cozy White Bean Mushroom Stew (Vegan)

Really lovely stew. I did a few modifications, I added miso paste to the sautéd veggies. I also added Kale towards the last 10 minutes of cooking. Since I am not vegan I used butter and milk instead of the vegan alternatives. I also added a bit of chilli flakes on top for a fiery kick to it. Loved the recipe. Very hearty and delicious.Thank you!

Easy and delicious. I made a double batch and we’ve been eating it for quick lunches all week. I stayed pretty true to the recipe as written and it’s hearty and satisfying even for my non-vegan husband.

This is on our meal plan every other week in winter, I do it all in a big pan on the stove.

Delicious! The directions were simple, easy to follow!

This recipe was easy and delicious! I modified it by adding kale and using cow milk & butter (I’m not vegan). Will definitely make again.

This is one of my favorite recipes! It’s wonderful. I make it once a week (for the last two months) and eat it for lunch all week long. I don’t add the milk I didn’t have it the first time I made it and just added extra stock. I liked it so I just never added it since.

Add in kale!!! I just add it in after turning off the heat and let it sit for about five mins. It’s amazing. DO IT!!!

What a delicious soup! I am down here in South African, and we’re experiencing a freezing winter’s day right in the middle of summer. So, I jumped at the chance of having soup for lunch! Amazing, thank you!

What an understatedly simple and delicious soup. We are not a veg house so made a few adjustments but holy heck, enough of a dang delight we know we can serve it to friends of all persuasions.

I made this with butter beans and creminis and it was such a delicious stew! I was out of potatoes, so made it without and served over brown rice. I also deglazed the pot with a generous splash of wine before adding the broth and subbed herbs de Provence for the rosemary and thyme. This is going into autumn/winter menus for its luscious, comforting qualities

I made this tonight for dinner. Wonderful taste and great comfort food for a fall night. I will definitely be making this, again.

This stew was amazing! So warm and comforting with lots of umami flavor. Making again tonight!

Made this yesterday and it was absolutely delicious. I rarely leave reviews because I have a hard time following recipes exactly, but the only thing I changed in this one was adding a couple of leeks with the onion, because I had them, and using Herbs de Provence (from Stock + Spice) instead of just the herbs listed. So impressed with how good this was without wine as an ingredient, it will definitely be a regular through the winter.

Delicious! I took a double recipe to a church event where the alternate soup choice was someone’s homemade Chicken Noodle. This fabulous Stew had more of a soup consistency when I made it, but the pot was completely emptied (and a lot of the other soup was left in their pot)! I used shitaki and cremini mushrooms, organic corn starch and tamari so it would be V and GF, Better than Bouillon Organic Vegetable concentrate, Yukon Gold potatoes, and Great Northern beans. Several people wanted the recipe and it will definitely be part of our rotation. Thanks you!

This was delicious! I amped up the garlic a bit as we love it, and I made whole wheat vegan biscuits to go with the stew. Fantastic recipe!! 💗

I have made this 3 times in the past 3 weeks, I absolutely love it. I used butter beans, coconut aminos and coconut milk with a pinch of crushed red pepper, AMAZING!

Saw this recipe and thought it looked perfect now that the weather is cooling off slightly. I made it as instructed using baby portabello and white button mushrooms. coconut aminos instead of soy, fresh rosemary I had on hand and oat milk. It was so delicious and I will be making it again for sure! I did add a tablespoon of vegan worcestershire and that was good, but not really necessary. I tasted it before adding and it was already great as is. Really yummy – thank you!

I love this stew so much more than I thought I would. Easy to make, little prep work. The flavor was through the roof. Definitely recommend you try this, I know you’ll love it!

Loved this recipe! We used butter beans instead of white beans, red potatoes instead of yellow (what we had in the pantry) and Pacific foods chicken bone broth instead of the vegetable broth. We also decided to throw in a carrot and some peas we had in the fridge along with a pound of shredded chicken breast (pressure cooked for 12min in an instant pot). We used Chobani Oat Milk for the cream. Delicious and so cozy!

Made this for the first time exactly as written. Absolutely delicious.

=)

Made this & it was ok. Didn’t have much flavor (I ended up adding a ton more salt, bacon on top, more herbs, etc.), so I think I’ll keep looking for a good bean stew recipe.

I just made this and it is delicious. I used chestnut mushrooms so my stew is a bit darker but it tastes great!

Really enjoyed eating this stew, perfect for autumn. I added celery for texture and flavour and kale as I felt it needed something green.

Delicious! I just finished making this and keep sampling it as I’m storing it away. Accidentally bought double the mushrooms (crimini and shitaki) so doubled the recipe. Glad I did. I used oat milk. Followed recipe except I misread soyasauce and added 2 Tbsp not tsp. Will be freezing half for a busy night.

Incredible. Adding it to my fall rotation! Super yummy and filling. I did not make it vegan and topped with some sour cream and parsley. I also added some red pepper with the mushrooms for some color. Absolutely delicious!

Wow!! This soup, can I call a thick warm and cozy pot of goodness a soup? Not sure, but I can tell you this is delicious! I added a few carrots and that was the only addition. Loved what another reviewer said about serving over rice. Will be doing that. Thanks for this recipe! I’ll be looking for more

This is a delicious hearty vegan dish in a minute. I made without yhe potatoes and served with rice.👌😋

Even though the temperature is 87 degrees outside, I couldn’t resist trying out this recipe I came across on Pinterest along with its photo. And let me tell you, the results were absolutely fantastic. Despite not following a vegan diet, I have a strong appreciation for the art of combining quality ingredients. I decided to put my own spin on the recipe by utilizing smoked turkey broth, along with the addition of carrots, celery, cumin, and crushed pepper. I’m now completely hooked on this dish. The stew turned out just as thick as shown in the photo. On that note, I’m curious whether the issues some people had with their stew turning out more like soup might be attributed to mistakenly using 2 teaspoons instead of tablespoons. This recipe is definitely earning a spot in my regular meal rotation. Thanks once again!

I made this the other night, pretty much as the recipe stands. The only additions I used we’re adding an extra teaspoon of Soy and mustard and towards the end I added some miso and rainbow silverbeet. As suggested I cut down the amount of milk to one cup. It was delicious, the flavours were all so perfect together and even my hubby who’s a big meat eater loved it and came back for seconds. This is fast becoming my go to site for vegan recipes. Thank you!

This was super delicious. I added celery and carrot to the onion step, and then at the end, blended just a bit with the hand blender to make it a bit thicker. Enjoyed and will make again for sure!

Really enjoyed it, but my potatoes didn’t cook properly!!!! Even with extra 10 mins!
Will definitely do again, but may precook the potatoes. Husband loved it too!.

Really lovely! ….and I am not even a soup person. I doubled the mushrooms but other than that pretty much stuck to the recipe. Reduced the salt and stirred in some miso just before serving. Heatwarming and tasty!

Used a little bit of rice cream instead of the milk. Added spinach and green beens, also.

Great dish, will be adding to my winter recipe rotation. I followed the recipe but only added 1 cup of dairy which I felt was sufficient. Added a dash more soy and plenty more mustard to suit my taste as suggested. Added a cup of peas too!
Will definitely play around with extra veggie additions!

Did the recipe as written and it was perfect! I serve it with cooked barley and it is amazing!

Solid soup to make with minimal ingredients. It won’t knock your socks off but its reliable and there for you in a crunch. I quite enjoyed the first time I made it- if you are cooking for one I suggest cutting down the servings. Eating these leftovers days in a row can get boring.

This is so delicious and doesn’t take difficult ingredients. Thx a lot. Keeper!

Couple edits I made –

-Used 1/2tbsp herbs de Provence (without lavender)
– added some crushed red pepper flakes
-Deglazed with a splash of white wine before adding cornstarch
-2-3 tbsp of Dijon and extra soy sauce
-2.5 cups of broth
-1 cup mixture of cream and milk (not vegan)
-heavy splash of balsamic vinegar
-topped with a few cups of Kale for remaining 2 mins of simmer

I make a lot of homemade soups and this is absolutely one of my favorites! It is very filling and satisfying. I make it about once every 2-3 weeks. Often I will add or subtract from a recipe, but the ingredients in this mushroom stew are perfect. I regularly enjoy your recipes. Thank you!

I was scared to make this after reading the comments b/c everyone seemed to say its too thin and very bland. I followed the directions as stated, keeping those comments in mind, and it turned out fantastic – ive never had one of her recipes let me down, not sure why this one would! I took the advice of readers and added miso (b/c miso and mushrooms….SWOON) and added some nooch b/c nooch always makes things better. I added one cup of almond milk at the end and will add more if the liquid is too absorbed. But if you cook the mushrooms down for the full 7-10 minutes you get so much flavor from the liquid, onions, miyokos, nooch, rosemary, thyme, etc….this was delicious as always!

The best thing I’ve made since going vegan! I adjusted the recipe slightly by adding more mustard and tamari and using 1 cup of soy milk instead of 2 – the stew thickened up really well.

This was absolutely delicious! It smelled amazing while cooking and tasted great. I could only find baby potatoes in a 1.5 pound bag and I wish I would have put all of it in as mine came out a little thinner than I was expecting. Would definitely make again.

so good. i make this on repeat now. no modifications, it’s perfect!

I like the flavour of this stew, but it did not thicken up at all how I expected. I normally make a slurry with cornstarch, but I decided to follow the directions to add right on top of the veg, but it did not really have an effect.
I even made a bit of slurry and added after- still no effect. Even the next day it is more like a chunky soup than a stew.
Still tasty though!

This soup/stew is so good and it is a cozy cozy addition to my menu. My husband does not tolerate onion or garlic, I find it does not matter and is excellent without it.

This was the absolute best! It was so flavorful, easy to make, and hearty. It was so good that I actually rewrote it on a recipe card because I know I will be making this again and again over the cold winter months. Thank you for yet another great recipe!

Delicious! I only added 1/2 cup of almond milk but added 2 tbsp plant based cream cheese (garlic and herb). For extra thickness I mashed some of the potatoes and stirred through (not that I needed to but I do like and extra thick stew!) Having it all week for lunches with broccoli.

Delicious! Very hearty and filling with the mushrooms and potatoes.

It is soooooooo good! 10 out of 10!

I wish I’d read the comments earlier, because people are definitely right — this soup is quite underseasoned and a little too soupy. I added a lot more mustard and soy sauce, as well as some miso and garlic powder and salt and more salt. I wish I’d halved the milk, I tried to boil off as much liquid as I could but it never got too thick. Still, the bones of the recipe are good and it makes for a nice mushroom and bean soup! I added spinach, too.

This soup is delicious! Everyone in my family enjoyed it, including the semi-picky 8yo. And we ended up with a lot more than 4 servings. The only change I made was adding a couple of teaspoons of white wine vinegar at the end. Thank you for another wonderful recipe!

This was the perfect healthy, hearty, warm meal for a cold winter night. I made it almost exactly as written, but my sweetheart is from the Caribbean and can never understand my Irish/Italian cooking that is largely without peppers and spice. For his sake, I added one Mexican red Chile and two serrano peppers, as well as about a 1/2 TBS of hot sauce. The flavor is extremely deep with the mustard/soy sauce; a winning combination that satisfied even my avid meat-eater (who always asks me, where is the meat?). He’s excited to eat the leftovers again tonight!

I made this yesterday and it filled up the pot and didn’t have room for a second cup of almond milk. That was just as well since it was more soupy than thick and creamy as I had expected it would turn out. It was still tasty.

The next day it was creamier and richer after sitting in the fridge and the flavors melded together. I added a dollop of Dijon mustard and mixed it in and whoa! It’s the perfect complement for the flavor profile.

This is one of those dishes that is even better as leftovers. Soooo good the second day!

I just made the soup, I have to say if you follow the recipe it will be super bland. As it was cooking along I kept trying it and I thought it lacked depth of flavour. I ended up adding a lot more salt, soy sauce and mustard. Probably double to what the recipe asked for (possibly more). I also added a bit of lemon juice, wine and sesame oil.
Others mentioned that it isn’t thick and I agree, more of soup than a stew. It’s a good starting off recipe but I suggest playing with flavours.

Another simple yet amazingly delicious dish! Just made this exactly as written and it is so hearty and creamy but still light. Another winner I will repeat!

This was delicious! I’m thrilled that I’ll be enjoying the leftovers for days. I’m guessing it will taste even better tomorrow. The only change I made was to add about a cup and a half of frozen peas when I added the beans and dairy-free milk. Next time I’ll add some carrots too, as another commenter suggested. This would also make an excellent filling for shepherd’s pie or pot pie!

This recipe was a hit for both my partner and I! We both agreed we’ll make it again many more times. I love the strong flavors from the thyme, mustard and soy sauce. It’s hearty and comforting, and perfect for meal prep.
I followed the recipe exactly as written, except for the milk at the end. I added more veggie broth instead, but next time I plan to add plant based cream.

I skipped the butter/oil and sautéed the onions and mushrooms in veggie broth and miso paste. I used soy milk to make it extra creamy. Absolutely delicious!

Added in a bit of chickpea miso and subbed the beans with brown lentils, cow-pea and chickpeas. Warm, comforting and healthy stew for a cold evening. Absolutely loved it!

I made this for a weeknight meal for my sister and I. It took me about the same amount of time listed above to prepare the meal. We really enjoyed the warm flavors of the stew and are looking forward to making it again.

Thanks for another fantastic recipe!

Delicious! Made exactly according to the recipe. Husband and daughter loved it too!

I made this and it was amazing! I read some of the other comments and so I didn’t add all the liquid that it called for. Not sure how much I put in but I just kept adding only as much as I needed to keep it a thick stew. I wished I had a little bit of sherry to splash in it, I’ll try that next time. This is a fantastic recipe!

This was so awesome! My husband loves his meat but when I slipped him this for dinner, he was a total convert! The only thing I changed was using a blend of mushrooms- Hen of the Wood (Maitake) mushrooms, white button, portabella and shiitake, GF flour and Chicken broth (didn’t have veggie broth).

Total win here!!! LOVE IT!

I made it, and it’s going to be on a monthly rotation every fall & winter!!!!!!!
It’s so good.
I added a bit more soy sauce (didn’t have tamari) & mustard, as I prefer stronger flavours.
For milk, I used unsweetened macadamia nut milk. I was really worried that it will have a sweeter taste because it naturally just does, but it worked out very well.
For those who don’t like rosemary, I am 100% with you. I still decided to add 1 string of fresh rosemary, which I cut in half (so it’s super easy to pull out). I cooked the mushrooms with it for a little bit, but once I added other ingredients, I just took them out. It was delicious. Rosemary added a nice flavourful touch but did not overwhelm the dish what so ever. Highly recommend it!

Hello. I made this and left out the thyme since I didn’t have it (thought I did!). My stew was soup. I left the lid off. I used the two cups of non-dairy milk and three cups of broth. I used two tbsp of corn starch. I thought it would thicken overnight, but no luck. Any ideas on how to thicken or should I reduce the liquid?

My soup was a little bit too thin. I cooked the liquid off. The taste was a bit bland so I added more mustard and miso paste to taste. I served with vegan mozzarella on top. Next serving I’ll try parmesan

Made this with sweet potatoes instead of white, so good!

I made this over the weekend. It is definitely becoming one of my household staples. It was rich and delicious and very easy to make. I may add some greens or even some carrots next time as well. Another Minimalist Baker winner! Thank you!

Excellent, warm, comfort food. Thank you🥰 I had a huge yam, used that, and 3 gold potatoes. We love it. I had some leftover Lima beans and just a small cup of rice, threw that in, instead of the white beans. Will make this again and again.

This was really delicious though I made some modifications based on what I had on hand. Added 1 c water, as I did not have any “milk”, and let it cook down a bit. Added 2 chopped spinach to boost fiber and nutritional content. Served with splash of sherry and it rounded the flavors beautifully. Great umami taste and really substantial. Fabulous winter meal!

This was the most delicious stew EVER!!! I just had cremini mushrooms but it was fine, more than fine! I added a touch more mustard for my own liking. And no oil. Gave the recipe to my mom and they loved it too!

Fabulous recipe ! Really enjoyed it and it reheats super well. I only swaps I made were for mixed beans rather than white beans as I could find any tinned ones which didn’t have sulphides and I didn’t add extra salt. Super delicious – creamy filling and hearty !

Lots of flavor and super filling! I used a mix of cremini and bella mushrooms, subbed in a can of black eyed peas with another can of cannelloni beans as that’s what I had in the kitchen.
Great cold weather dish!

A really nice, hearty dish! I made it as written but did parboil the potatoes as one reviewer recommended. Overall very tasty and one that I will make again!

Another delicious recipe from MB!! Thank you! We used oat milk and added some fresh kale that wasn’t so fresh anymore. Definitely a keeper! You have the best recipes!! 😋

SO delicious! Some minor changes: used half vegan butter (love the Miyoko’s brand) and half olive oil (ran out of butter). Added a HEARTY splash (scant 1/4 cup?) of Chinese Shaoxing cooking sherry (a pantry staple if you love Asian food). Added it to the onion/mushroom mixture before diluting with broth. The sherry taste marries marvelously with the mushrooms and thyme. What a hearty, filling soup… Thank you!

I made this today. Absolutely delicious. This is a keeper and I would make this recipe again

Made this today, it’s savory and perfect!
Thank you,
Trina

Made this today absolutely delicious. The favour is wonderful. I will be making this again

A suggestion: precook the potatoes. Boil them for 15 min, that way you don’t overcook the mushrooms or need to keep checking how much liquid they drew out and adding water to compensate. I used Chanterelles and funnel chanterelles and it came out really nice.

YUM! It turned out really well even though I made a lot of adjustments because I didn’t have a few things and that’s just how I roll. I used ~2 Tbsp olive oil, only had 6 ounces of shiitake mushrooms, added 3/4 lb boneless, skinless salmon chopped into cubes (added at the same time as the beans), didn’t have Dijon so used whole grain mustard, fresh rosemary (a little more of it) because didn’t have dry, just 1/2 tsp salt because I prefer things less salty. Still so cozy and delicious!

This is ohh so good! Thank you for another great recipe!

I made this for dinner tonight!
Huge hit! Also very easy and one pot!
Thank you

This turned out delightful! I followed the easy recipe only adding spinach (because I always try to add spinach). Thank you – good comfort meal on a rainy night here.

This is so delicious and satisfying! I used sliced shiitake and white button mushrooms and I subbed 1 can great northern beans and 1 can red kidney beans. It’s beautiful with a creamy broth. I’m saving this recipe to make again! Thank you!!!