Cozy White Bean Mushroom Stew (Vegan)

I’m a proficient cook and seldom follow recipes to the letter but I did here and my family and I were disappointed. This dish had potential but lacked depth of flavor. It was very bland despite adding more of everything flavorful (salt, tamari, dijon). Needs more umami and acidity. If I make again I’ll try adding miso and maybe white wine and some type of vinegar.

So tasty…comforting and hardy, perfect on a cold winter day. Served with a crusty roll…delicious! I bet the leftovers will taste even better.

Tried this recipe last night. It was quick and easy to follow. I reduced the number of potatoes. I used baked potatoes from the day before that I did not want to waste, so reduced cook time. I included carrots and it worked well. It is very filling as stated. I like the soy and mustard. They were not overpowering. Also, went with fresh rosemary instead of dried.

WOW!!!!! This has to be the BEST STEW EVER!

I just made this and it took time to prepare but the end result was worth it.

The only “problem” is that I ate too much of it and feel full! It’s a very hearty dish. And, of course, that’s not a real problem. I’m looking forward to leftovers.

Made it and it was very delicious. I like the way you advice us to taste and maybe add more. I liked it with a bit more mustard. Thanks

This recipe had so many stars, and such praise from followers that I thought I’d better try it out. Like some others, I am not strictly following a GF, V, or DF diet, but it’s always nice to have some meatless recipes on hand, and this recipe matches so many dietary restrictions it would be great for a diverse group.
I followed the recipe mostly as written, and cooked my own Great Northern Beans ahead of time. I also added two small carrots and a little celery at the start. It was delicious. I tried out this new recipe on carnivore friend (not something I’d typically do, but again, I had confidence in the 5 star rating….) and he devoured it. Then he asked for the recipe. Enough said.
Make this stew!

I made this on the weekend when it was -10°C and oh my gosh, it was so comforting + delicious! I added fresh thyme + rosemary and honestly cannot remember the last time I made such a great recipe!!

I made this last week and added 1/4 cabbage. I will make it again today but add 1/2 a cabbage and a few carrots.

This recipe is so easy to make very filling and satisfying, definitely a keeper.

This recipe was delicious, only took 30 minutes and is budget friendly. I love the tang of the mustard, the creaminess of the beans and beautiful mushrooms. Will be adding to our rotation.
Thank you!

Great 1 pot soup. This soup bangs. It tasted just as good as it looked! Cheers!

Thank you! A fabulous meal. Loved by everyone. Have made it about 5 times already and enjoyed every bite.

Another one of my cancer-treatment staples. I have to skip most of the herbs since my sense of taste has been trashed, and also skip the nut milk; even though I take three different pills now to control the worst effects of the treatment on my poor abused belly, but this still makes a well-tolerated, easily digested, nutritious meal. On the bad days I just use my immersion blender to make a smooth broth I can sip hot all day long. My doctors are always fussing at me to gain weight, and I’d so much rather eat and drink this, or just about any of your excellent soups, throughout the day than drink the fake canned powders and liquids they want me to use. Looking forward to when I can stop the treatments and get my sense of taste back and enjoy the full experience! So many simple, basic joys of life we don’t even notice until they’re gone.

I just made this today and was eating it when I got this Recipe of the Week email. It is such an easy recipe to make and just creamy, comforting, and delicious. I might do less milk next time if I am going to eat it immediately to keep it a bit thicker. It did thicken up much more as it cooled but I was too excited to eat it!

I made this a couple of weeks ago and will make it again. I used two types of mushrooms and gourmet potatoes. Finally used my can of cannellini beans. It was delicious. Just happy to have everything already at home. Only had to buy the shiitake mushrooms.

This has been my favorite stew since the first time I made it. It is a “go-to” for friends and family alike and has become the favorite of some of them as well.

This stew was so hearty, flavorful!!! My husband loved it!! I think I’ll throw in spinach next time, as others have mentioned, to get some greens in there!
Thank you!!

I made this and have recommended it to everyone! It was easy, nutritious and very delicious. It’s a keeper. Thank you.

I made last night and it was fabulous! Easy and packed with goodness and flavor. I added two bay leaves, which I think made it even more savory. And I added spinach as well for a bit of green. One of the best stews/soups I’ve ever made! Thank you!

This was awesome. I added a carrot stick and a celery stalk to make a more traditional mirepoix, and a bunch of kale (leaves and stalks both). I think I added an extra cup or so of broth to account for the additional vegetable volume. Light coconut milk for the nondairy milk component. Nourishing, easy, and delicious. Will definitely be making again.

This is such an odd mixture, but combined is really wonderful! A new and interesting vegetarian choice! The broth is smooth and much like a mushroom soup, the beans and potatoes make it filling! Highly recommend trying!

Added slivered kale and fresh rosemary from the garden and carrots. Mashed garbanzo beans work in a pinch. We’re dairy free so unsweetened plain soy milk wasn’t very tasty; we prefer without that added. This is a delicious savory comfort soup!

This is excellent. I added a little extra of each spice/flavorings. Made fresh beans and just used that broth. Husband said, “be sure you save that recipe.” I’ll be making this again. Other veggies would also be good.

This was so delicious! I did not have non-dairy milk, so I used 1/4 cup of cream, and instead of 3 cups of vegetable broth, I used 4. I can’t wait for tomorrow’s leftovers :)

I made this today; used coconut milk, avocado oil in place of butter. Added carrots, edaname and chili flakes (kick it up)…Certainly alot of stew for one person!!!!….garnished with grated Pandano cheese. Enjoyed.

Thank you.

A delicious and simple, comforting stoup to have on a cold night. Tastes even better the next day!

I like adding extra veggies like carrots and kale for even more goodness.

Thank you!

So GOOD! I will for sure be making this again. I used coconut milk. TERRIFIC!

I made this last night for company and everybody loved it. I know I shouldn’t try a new dish on guests but this recipe looked so interesting. It did take me a couple of hours to make it and I used an insta pot to cook my hard beans. We’ll worth it!

This was delicious! So creamy and flavorful. I will def make it again.

Great recipe, did exactly but added 1/3 cup dry white wine along with the soya sauce. Used 4 cups of broth and only one of milk. I could not resist putting a handful of frozen green beans along with the white beans; it added a splash of color!

Absolutely delicious. I’m not a huge fan of potatoes so will use half the amount of sweet potatoes next time! Yummy flavors!

I love MANY of your recipes, but I have to say, this one is BY FAR my favorite, FAVORITE of them all, which is saying a lot as again, I LOVE so many! (Creamy Italian White Bean Skillet Meal and Super Garlicky Tomato Soup with Smashed White Beans are two other favorites). I made this to the letter with the exception of using a LOT more garlic (something I do for any recipe that calls for garlic 😋). It was absolutely DELICIOUS! Pure, gourmet, restaurant-quality hands down! (I believe the Dijon mustard adds the flavor that sets this one apart from anything I’ve had before). OMG. I can’t say enough about this dish. I will definitely be making it again VERY soon.

Thank you, Dana, for this amazing recipe and for ALL the wonderful recipes you provide for us. With MUCH gratitude and appreciation to you, Dana 💕🙌🏼💫🙏🏼😍

Delicious and satisfying. I made mine with dairy milk and a little cream.

Delicious. An east crowd pleasing cozy winter meal.

This was delicious! I avoid corn, wheat and potatoes, so skipped the ‘thickener’ altogether and compensated by only using about 1.5 cups of stock, and maybe 1/4 cup of cream instead of milk at the end. I left out the potatoes and increased the beans. With less liquid and no potatoes, this was ready in half the time. I served it with arugula. A definite keeper!

This recipe is definitely in the style of comfort food. While pleasant as is, I wanted a little more variety so added carrots and green beans from my garden. Delicious!

Really good! I first made the recipe as written and my family enjoyed it. The second time, I made some adjustments we liked it even better. I added sage to the herb mix, omitted the corn starch, replaced the potatoes with 3/4 cup of barley, and increased the broth to 5 cups. With the barley, it needed to simmer for a full hour altogether but it was well worth it. A combination of barley and potatoes may be equally good and I plan to give it a try next time. Thanks so much for the great recipe.

My husband and I really enjoyed this stew. I omitted onion and garlic because hubby can’t eat them and I added a third can of beans and more mushrooms because we like a very thick stew. The flavor of the gravy is wonderful. We definitely will be having this again!

This is SO SO good! My partner and I love mushrooms, so I knew this was going to be a hit. I even made this soup in the heat of summertime, and it’s totally worth it.

For an extra oomph I used a mushroom flavored soy sauce which added great color and crazy depth of flavor. I also swapped one of my beans for a 50-50 mix of cannellini beans and butter beans (butter beans are a new obsession for me and now I simply MUST use butter beans at every opportunity) and I highly recommend using more than one bean for variety in every spoonful. Even more delectable with fresh croutons on top!

Will definitely be making this again very soon!

Absolutely delicious! I substituted cauliflower (just not a potato fan) and a dollop of miso, as per previous comments. Finished it off with a bit of balsamic vinegar. Yum – and I have leftovers! ❤️

Made this last night…..OMG, so delicious!

Gorgeous recipe. I used real butter, added some sweet potato as I only had one can of white beans, and popped some ham in for my teenage boys. So my adaptations were certainly not vegan, but golly it tastes amazing! I can’t wait to make this again following the ingredients to a tee for when my vegan aunt comes for a visit. Yummmm!

Easy to make and delicious!!!

This recipe is amazing ! I’m trying to get away from meat, and this was an extremely satisfying meal. Hearty, warm, creamy.

The only substitute I did was using half the amount of milk, would have been to liquidity.

Turned out to be the perfect stew consistency.

I have made this recipe more than once. It is soooo good!

So delicious! Worked out really well. Subbed fancy mushrooms for button ones and used fresh herbs. Definitely will make I again!

I’ve made this dish a number of times, and each time it’s a hit. Tasty, creamy, yummy!

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!

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!❤️

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

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 😊

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

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.

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.

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!!!

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!

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.

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.

Really liked this!! Would definitely make again! Easy and tastes like a restaurant meal! :)

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!

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.

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

Thoroughly enjoyed this. Made as per recipe using soy milk and served it with sourdough.

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!!!

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! 👏👏👏

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.

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!

What a tasty and wonderfully rich stew! Easy to prepare! Thank you!❣️❤️

Amazing recipe. I bumped up the soy sauce and Dijon!

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!!

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.

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 :)

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.

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.

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!!