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Vegan White Bean Mushroom Stew Recipe

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★★★★★

4.9 from 128 reviews

This Vegan White Bean Mushroom Stew is a hearty and comforting dish, perfect for chilly days. Featuring a blend of shiitake and cremini mushrooms with tender baby potatoes and creamy white beans, it’s thickened with cornstarch and enriched with savory seasonings like thyme, rosemary, and Dijon mustard. Dairy-free milk adds creaminess without any animal products, making this stew fully vegan and packed with wholesome flavors.

Ingredients

Scale

Vegetables and Aromatics

  • 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)

Seasonings and Sauces

  • 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

Thickening Agents

  • 2 tbsp cornstarch (or all-purpose flour or gluten-free blend)

Liquids

  • 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)

Fats

  • 3 tbsp vegan butter (such as Miyoko’s; or substitute olive oil)

Legumes

  • 2 (15 oz.) cans white beans, drained and rinsed (cannellini preferred or substitute ~3 cups homemade)

Instructions

  1. Sauté Aromatics and Mushrooms: Add vegan butter to a large pot or Dutch oven and heat over medium heat. Once melted, add the diced onion and sauté for a few minutes until softened. Then add the sliced mushrooms along with dried thyme, dried rosemary, sea salt, and pepper. Cook for 7-10 minutes until the mushrooms release their moisture and begin to brown. Add minced garlic and cook for an additional minute to develop the flavors.
  2. Add Thickener and Seasonings: Stir in the cornstarch to evenly coat the vegetables. Then add tamari and Dijon mustard, stirring well to combine all ingredients thoroughly, which will help build the stew’s depth and thickness.
  3. Simmer Potatoes: Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce heat and allow it to simmer uncovered for 15-20 minutes. Stir occasionally to prevent sticking and cook until the potatoes are tender but not falling apart.
  4. Finish Stew with Beans and Milk: Stir in the drained white beans and dairy-free milk. Continue to simmer uncovered for another 10-15 minutes until the stew thickens and all vegetables are tender. Adjust seasoning and thickness by adding more tamari, salt, Dijon mustard, or dairy-free milk to taste as needed.
  5. Serve and Store: Serve the stew warm, optionally garnished with chopped fresh parsley and freshly cracked black pepper. Leftovers can be stored in a sealed container in the refrigerator for 3-4 days or frozen for up to one month. The stew will thicken as it cools, so thin with additional broth, dairy-free milk, or water when reheating to desired consistency.

Notes

  • Use a mixture of shiitake and cremini mushrooms for the best depth of flavor, but you can substitute with button mushrooms if needed.
  • Gluten-free tamari ensures this recipe can be enjoyed on a gluten-free diet.
  • Dairy-free milk can be swapped for regular milk if not vegan.
  • Adjust thickness to your preference by varying the amount of cornstarch or adding more liquid when reheating.
  • This stew freezes well and can be reheated gently on the stovetop or in the microwave.

Keywords: vegan stew, white bean stew, mushroom stew, dairy-free, vegan dinner, healthy stew, plant-based recipe, easy vegan recipe

Find it online: https://mjrecipe.com/vegan-white-bean-mushroom-stew-recipe/