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White Bean Mushroom Stew

A hearty bowl of white bean mushroom stew garnished with fresh herbs and served with crusty bread.
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A hearty and creamy vegan white bean mushroom stew made with plant-based ingredients like mushrooms, white beans, and baby potatoes in a flavorful herb-infused broth. Perfect for cozy dinners, meal prep, and freezer-friendly meals.

Ingredients

Scale
  • 3 Tbsp vegan butter or olive oil
  • 1 medium onion, diced
  • 1 lb mushrooms (shiitake and cremini), sliced
  • 3/4 tsp dried thyme
  • 3/4 tsp dried rosemary
  • 3/4 tsp sea salt and pepper
  • 4 cloves garlic, minced
  • 2 Tbsp cornstarch or GF flour
  • 2 tsp tamari or soy sauce
  • 1 Tbsp Dijon mustard
  • 3 cups vegetable broth
  • 1 lb baby potatoes, cubed
  • 2 (15 oz) cans white beans, rinsed and drained
  • 2 cups unsweetened plant-based milk (almond recommended)
  • Fresh parsley, chopped (optional for serving)

Instructions

  1. Heat vegan butter or olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until translucent.
  3. Add sliced mushrooms, thyme, rosemary, salt, and pepper. Cook for 7–10 minutes until browned.
  4. Stir in minced garlic and cook for 1 more minute.
  5. Add cornstarch or flour and mix to coat the vegetables.
  6. Stir in tamari and Dijon mustard, then add vegetable broth and cubed potatoes.
  7. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes.
  8. Stir in white beans and plant-based milk, and simmer uncovered for another 10–15 minutes until thickened.
  9. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

  • For a creamier texture, add extra plant-based milk or mash some of the beans.
  • This stew thickens as it cools—add broth when reheating if needed.
  • Can be stored in the fridge for 3–4 days or frozen for up to 1 month.
  • Try oat or cashew milk for a richer flavor if preferred over almond milk.

Nutrition

Find it online: https://recipeeasily.com/white-bean-mushroom-stew-method/