Description
Cozy White Bean Mushroom Stew (Vegan) is the ultimate comfort food for chilly days, blending creamy white beans with rich mushrooms and tender potatoes.
Ingredients
Scale
- 3 Tbsp vegan butter
- 1 medium onion, diced
- 1 lb mushrooms, sliced
- 4 cloves garlic, minced
- 3 cups vegetable broth
- 1 lb baby potatoes, cubed
- 2 (15 oz.) cans white beans, drained
- 2 cups dairy-free milk
- Fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté until softened.
- Stir in the sliced mushrooms along with thyme, rosemary, salt, and pepper. Cook until mushrooms are browned (7–10 minutes), then add the minced garlic and cook for an additional minute.
- Sprinkle cornstarch over the veggies, mix in tamari sauce and Dijon mustard. Pour in vegetable broth and cubed potatoes; bring to a boil before reducing heat to simmer for 15–20 minutes until potatoes are tender.
- Stir in white beans and dairy-free milk; simmer uncovered for another 10–15 minutes to blend flavors. Adjust seasoning if needed.
- Serve warm, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding your favorite vegetables like spinach or carrots. For extra creaminess, use full-fat coconut milk instead of dairy-free milk. Leftovers can be stored in an airtight container for up to 3–4 days in the fridge or frozen for up to a month.