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White Bean Mushroom Stew

Creamy White Bean Mushroom Stew to Warm Your Soul

This cozy White Bean Mushroom Stew is a hearty vegan dish, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Soups
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Vegan Butter Substitute with olive oil for a lighter dish.
  • 1 medium Onion Diced.
  • 8 ounces Mushrooms A mix of shiitake and cremini is recommended.
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • to taste Sea Salt
  • to taste Pepper
  • 3 cloves Garlic Minced.
  • 2 tablespoons Cornstarch Can substitute with all-purpose flour.
  • 2 tablespoons Tamari or Soy Sauce Choose gluten-free if needed.
  • 2 tablespoons Dijon Mustard
  • 4 cups Vegetable Broth Store-bought for convenience.
  • 1 pound Baby Potatoes Cut into 1/2-inch cubes.
  • 1 can White Beans Drained and rinsed.
  • 1 cup Dairy-Free Milk Almond milk is a good choice.
  • to taste Fresh Parsley Optional garnish.

Equipment

  • large pot
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of vegan butter in a large pot over medium heat for about 1–2 minutes.
  2. Add 1 medium diced onion and sauté for 3–5 minutes until translucent.
  3. Stir in 8 ounces of sliced mushrooms, 1 teaspoon thyme, 1 teaspoon rosemary, and season with salt and pepper. Cook for 7–10 minutes.
  4. Add 3 minced garlic cloves and sauté for another minute until fragrant.
  5. Sprinkle 2 tablespoons of cornstarch over the mixture and stir until well coated.
  6. Mix in 2 tablespoons of tamari, 2 tablespoons of Dijon mustard, 4 cups of vegetable broth, and 1 pound of baby potatoes. Bring to a gentle boil.
  7. Reduce heat to low and let simmer for 15–20 minutes until potatoes are tender.
  8. Incorporate 1 can of drained white beans and 1 cup of dairy-free milk into the pot. Stir and simmer for another 10–15 minutes.
  9. Taste and adjust seasoning as needed.
  10. Ladle into bowls and garnish with fresh parsley if desired.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 4mg

Notes

Store leftovers in airtight containers for up to 3–4 days or freeze for up to 1 month.

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