Name: Vegan White Bean Mushroom Stew Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 medium onion, diced (~2 cups); 1 lb mushrooms, sliced (mixture of shiitake and cremini; ~7 cups); 4 cloves garlic, minced; 1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups); Fresh parsley, finely chopped (for garnish); 3/4 tsp dried thyme; 3/4 tsp dried rosemary; 3/4 tsp sea salt and pepper; 2 tsp tamari or soy sauce (ensure gluten-free as needed); 1 tbsp Dijon mustard; 2 tbsp cornstarch (or all-purpose flour or gluten-free blend); 3 cups vegetable broth (store-bought or homemade); 2 cups dairy-free milk (plain, unsweetened; almond milk used, can substitute 2% or whole milk if not vegan); 3 tbsp vegan butter (such as Miyoko’s; or substitute olive oil); 2 (15 oz.) cans white beans, drained and rinsed (cannellini preferred or substitute ~3 cups homemade)

When the colder months roll around or you just need a comforting bowl that feels like a warm hug, this Vegan White Bean Mushroom Stew Recipe is exactly what you want simmering on your stove. It’s hearty, satisfying, and full of rich, earthy flavors from the mushrooms paired with creamy white beans that make each spoonful velvety and nourishing. I’ve found it’s the perfect cozy dinner that also happens to be plant-based and surprisingly easy to throw together.

What I love most about this Vegan White Bean Mushroom Stew Recipe is how the ingredients come together effortlessly to create something so special—you don’t need to be a kitchen pro to impress yourself or your loved ones. Plus, it works beautifully as leftovers, making weeknight meals a breeze. If you enjoy dishes that taste complex but are foolproof to make, this stew is definitely worth trying.

Ingredients You’ll Need

Each ingredient in this recipe plays a big role in building those layers of flavor and the satisfying texture that makes this stew shine. I’ll share a few tips along the way to help you pick the best versions for your kitchen.

Vegan butter: I prefer Miyoko’s for its rich, creamy texture, but olive oil works well if you want a lighter option.
Onion: A medium yellow or white onion works perfectly here. Dice it finely so it melts into the stew.
Mushrooms: Using a mix of shiitake and cremini gives a wonderful depth—shiitake adds earthiness while cremini adds meatiness.
Dried thyme and rosemary: These herbs add that classic savory undertone—make sure they’re fresh in your pantry for the best aroma.
Sea salt and pepper: Season as you go to balance the flavors nicely.
Garlic: Fresh minced garlic makes all the difference here, lending just the right punch.
Cornstarch (or flour): This thickens the stew perfectly. I sometimes switch to a gluten-free blend if needed.
Tamari or soy sauce: Adds umami depth—tamari if you’re gluten-free, soy sauce if not.
Dijon mustard: A little secret ingredient that brightens and balances the richness.
Vegetable broth: Use a good-quality store-bought broth or homemade for a richer flavor.
Baby potatoes: Cut into uniform cubes so they cook evenly and add a lovely bite.
White beans: Cannellini beans are ideal for their creamy texture, but any white beans you like will do.
Dairy-free milk: Unsweetened almond milk is my go-to, but oat or coconut milk are also excellent.
Fresh parsley: A simple garnish that brightens and freshens the stew at the end.

Variations

I love tweaking this Vegan White Bean Mushroom Stew Recipe depending on the season or my pantry stockpile. Feel free to make it your own—variations can keep this dish exciting meal after meal.

Variation: For a smoky twist, I sometimes add a splash of liquid smoke or smoked paprika, which lends a cozy depth that’s perfect for fall nights.
Seasonal swaps: When baby potatoes aren’t around, red or Yukon gold potatoes work just as well. Feel free to add chopped carrots or celery for extra heartiness.
Protein boost: If you want more protein, add cooked lentils or swap half the beans with chickpeas for variety.
Spice it up: Add a pinch of crushed red pepper flakes or a dash of hot sauce if you like that little kick in your stew.
Green it up: Stir in kale or spinach in the last few minutes for added color and nutrition.

How to Make Vegan White Bean Mushroom Stew Recipe

Step 1: Sauté the aromatics and mushrooms

Start by melting your vegan butter in a large pot over medium heat. Once it’s shimmering, toss in the diced onions and let them soften gently for about 3-4 minutes. You want them translucent but not browned. Then, add your sliced mushrooms along with dried thyme, rosemary, salt, and pepper. Cook everything together for about 7-10 minutes until the mushrooms have released their moisture and start to brown—a key step that builds deep flavor. Finish this step by stirring in the minced garlic and cooking for another minute until fragrant. Be careful not to burn the garlic—keep stirring!

Step 2: Thicken and flavor the stew base

Sprinkle in the cornstarch and stir well so it coats the mushrooms and onions evenly—that’s how you get that silky stew consistency later on. Then, add tamari (or soy sauce) and Dijon mustard, mixing thoroughly. These ingredients add that lovely umami and tang that really lift the stew beyond just mushrooms and beans.

Step 3: Simmer the potatoes in broth

Pour in your vegetable broth and add the cubed baby potatoes. Crank the heat to bring everything to a gentle boil, then turn down to let it simmer uncovered. Stir occasionally to prevent sticking and cook for 15-20 minutes until the potatoes are tender. This step lets the potatoes soak up all those flavors and become perfectly cooked so they melt softly on your tongue but don’t fall apart.

Step 4: Add white beans and dairy-free milk

Stir in the rinsed white beans and pour in your dairy-free milk. Keep simmering uncovered for another 10-15 minutes so the stew thickens and all ingredients meld together beautifully. If the stew thickens too much, add a splash more broth or milk to loosen it up. Taste and adjust your seasoning—more tamari, salt, or mustard can enhance the layers. This is the point where you tailor the stew exactly to your liking.

How to Serve Vegan White Bean Mushroom Stew Recipe

A large white pot filled with creamy brown soup that has sliced mushrooms and yellow potato chunks floating on the surface, with small green parsley leaves scattered on top and black pepper specks. A wooden spoon with a brown handle rests inside the pot, partially stirring the soup. Around the pot, there are whole mushrooms on a white marbled surface, a white bowl with pepper and a small wooden spoon, a red bowl with black pepper, some green parsley leaves, and an orange textured cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

My go-to garnish is freshly chopped parsley—it adds a burst of color and a fresh herbaceous note that brightens the stew beautifully. Sometimes I also sprinkle a little freshly cracked black pepper on top for a subtle zing. Feel free to add a drizzle of good olive oil or a sprinkle of nutritional yeast for a cheesy flavor if you like.

Side Dishes

I often serve this stew with a warm slice of crusty sourdough bread or a rustic baguette to soak up all the delicious broth. Mashed cauliflower or a simple green salad also pair nicely if you’re looking for something lighter on the side. Occasionally, I even spoon it over cooked quinoa or brown rice to make it more of a ‘bowl’ style meal.

Creative Ways to Present

For special occasions, I’ve served this Vegan White Bean Mushroom Stew Recipe in charming individual ramekins with a sprinkle of toasted pumpkin seeds on top for a little crunch. It makes the meal feel extra cozy and festive—perfect for sharing with friends around the table. You can also swirl in a swirl of vegan sour cream or cashew cream for a pretty touch.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge where it keeps well for 3-4 days. The flavors actually deepen overnight, and it reheats nicely the next day. Just give it a good stir before heating to reincorporate any separated ingredients.

Freezing

This stew freezes really well, which makes it a perfect batch-cook recipe. I portion it into freezer-safe containers and freeze for up to a month. When thawed, it tastes almost as good as fresh, and the texture holds up well. Just make sure to thaw it overnight in the fridge for best results.

Reheating

When reheating, I pop it into a pot on low heat and add a splash of broth or dairy-free milk to loosen it up if it’s become too thick or creamy. Stir frequently and gently warm it through until it’s steaming hot. Microwave works fine too, but the stovetop gives a better texture.

FAQs

Can I use different types of beans in this Vegan White Bean Mushroom Stew Recipe?

Absolutely! While cannellini beans are preferred for their creamy texture, you can swap them out for navy beans, great northern beans, or even chickpeas. Just be sure to rinse canned beans well to remove excess salt and improve flavor.
Is this stew suitable for a gluten-free diet?

Yes, it can easily be gluten-free. Use gluten-free tamari instead of soy sauce, and choose a gluten-free starch like cornstarch or a gluten-free flour blend to thicken the stew.
How thick should the stew be?

The stew should be thick enough to coat your spoon but still spoonable and slightly soupy. If it gets too thick after cooling, just add some vegetable broth or dairy-free milk when reheating to reach your preferred consistency.
Can I make this Vegan White Bean Mushroom Stew Recipe in a slow cooker?

You can! Sauté the onions and mushrooms first for best flavor, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for about 3 hours until potatoes are tender, adding cornstarch and dairy-free milk at the end to thicken.
What’s the best way to reheat without losing flavor?

Reheat gently on the stovetop over low heat, stirring often, and add a splash of broth or dairy-free milk to loosen up the stew. This helps maintain the creamy texture without drying out or overcooking the beans and potatoes.

Final Thoughts

This Vegan White Bean Mushroom Stew Recipe has become one of my comfort food go-tos because it’s so wonderfully hearty yet simple to make. I keep coming back to it when I want something that feels nourishing and homemade without fuss—plus, it stores and reheats like a dream. I can’t recommend it enough if you want a plant-based stew that’s full of flavor and easy to personalize. Give it a try and see how a few humble ingredients can come together into something truly special!