Description
This Cozy White Bean Mushroom Stew is a comforting and hearty vegan dish perfect for chilly days. Packed with tender mushrooms, creamy white beans, and baby potatoes in a flavorful herb-infused broth, it’s a nourishing, dairy-free stew that warms you from the inside out. The blend of thyme, rosemary, garlic, and vegan butter delivers rich, aromatic flavors that complement the velvety texture created by cornstarch and dairy-free milk.
Ingredients
Scale
Main Ingredients
- 3 tbsp vegan butter (or olive oil)
- 1 medium onion, diced (~2 cups)
- 1 lb mushrooms, sliced (shiitake and cremini recommended)
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt + freshly ground black pepper
- 4 cloves garlic, minced
- 2 tbsp cornstarch (or all-purpose flour or gluten-free blend)
- 2 tsp tamari or soy sauce (gluten-free if needed)
- 1 tbsp Dijon mustard
- 3 cups vegetable broth
- 1 lb baby potatoes, cubed (~3 cups)
- 2 (15 oz) cans white beans (e.g., cannellini), drained and rinsed
- 2 cups dairy-free milk (plain, unsweetened – almond or oat)
Optional Garnish
- Fresh parsley, finely chopped
Instructions
- Melt Vegan Butter: In a large pot or Dutch oven, melt the vegan butter over medium heat to create a flavorful base for the stew.
- Sauté Onion: Add the diced onion and cook for 2–3 minutes until it becomes translucent and soft, releasing its sweetness.
- Cook Mushrooms and Herbs: Stir in the sliced mushrooms, dried thyme, rosemary, sea salt, and freshly ground black pepper. Cook for 7–10 minutes until the mushrooms release their moisture and begin to brown, developing deep flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to infuse the stew with aromatic garlic flavor.
- Thicken with Cornstarch: Sprinkle the cornstarch over the vegetables, stirring well to coat and begin thickening the stew.
- Add Flavor Enhancers: Mix in tamari or soy sauce and Dijon mustard, ensuring the seasonings blend evenly throughout.
- Add Broth and Potatoes: Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil to start cooking the potatoes.
- Simmer Potatoes: Reduce heat to a simmer and cook uncovered for 15–20 minutes until the potatoes are fork-tender and cooked through.
- Incorporate Beans and Dairy-Free Milk: Stir in the drained white beans and dairy-free milk. Continue to simmer uncovered for 10–15 minutes more until the stew thickens and becomes creamy.
- Season and Serve: Taste and adjust seasoning with extra salt or pepper as needed. Garnish with freshly chopped parsley and additional ground pepper before serving to brighten the stew.
Notes
- Use gluten-free tamari if you need a gluten-free option.
- Feel free to substitute the dairy-free milk with any preferred plant-based milk, such as soy or cashew milk.
- For thicker stew, add a little more cornstarch dissolved in cold water during the simmering step.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Optional: Add a splash of lemon juice or apple cider vinegar before serving to add brightness.
