Description
Cozy up with this Comforting White Bean Mushroom Stew, a vegan delight perfect for chilly evenings. This hearty dish features creamy white beans, earthy mushrooms, and tender potatoes simmered with aromatic herbs, creating a rich and satisfying meal that warms you from the inside out. With just one pot required for easy cleanup, this stew is not only simple to prepare but also incredibly versatile. Customize it with seasonal vegetables or spices to suit your taste. Whether you’re enjoying it for a weeknight dinner or serving it at a cozy gathering, this stew will quickly become a go-to recipe in your kitchen.
Ingredients
Scale
- 3 Tbsp vegan butter
- 1 medium onion, diced
- 1 lb mushrooms, sliced
- 4 cloves garlic, minced
- 2 (15 oz.) cans white beans, drained and rinsed
- 3 cups vegetable broth
- 2 cups dairy-free milk
- 1 lb baby potatoes, cubed
Instructions
- In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté until soft.
- Stir in the sliced mushrooms, thyme, rosemary, salt, and pepper; cook until mushrooms are browned.
- Add garlic and cook for an additional minute.
- Sprinkle cornstarch over the vegetables; mix well. Pour in tamari and Dijon mustard followed by vegetable broth and cubed potatoes. Bring to a boil.
- Reduce heat to simmer uncovered for about 15–20 minutes until potatoes are tender.
- Gently fold in white beans and dairy-free milk; simmer uncovered for another 10–15 minutes until thickened.
- Adjust seasoning if needed and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg