Description
A cozy and creamy vegan white bean mushroom stew made with tender potatoes, aromatic herbs, and a rich vegetable broth. This one-pot entrée is perfect for cooler weather, offering a comforting, gluten-free meal that’s packed with flavor and easy to prepare.
Ingredients
Main Ingredients
- 3 Tbsp vegan butter (we like Miyoko’s, or substitute olive oil)
- 1 medium onion, diced (about 2 cups)
- 1 lb mushrooms, sliced (approximately 7 cups; a mix of shiitake and cremini recommended)
- 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 all-purpose flour or gluten-free blend)
- 2 tsp tamari or soy sauce (ensure gluten-free as needed)
- 1 Tbsp Dijon mustard
- 3 cups vegetable broth (store-bought like Pacific Foods recommended)
- 1 lb baby potatoes, cut into 1/2-inch cubes (about 3 cups)
- 2 (15 oz) cans white beans, drained and rinsed (cannellini preferred, or about 3 cups homemade)
- 2 cups dairy-free milk, plain and unsweetened (almond milk used; can substitute dairy milk if not vegan)
For Serving (Optional)
- Fresh parsley, finely chopped
Instructions
- Sauté Aromatics and Mushrooms: In a large pot or Dutch oven over medium heat, melt the vegan butter. Add the diced onion and sauté for a few minutes until translucent. Add the sliced mushrooms along with dried thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release most of their moisture and start to brown. Add minced garlic and cook for another minute to release its fragrance.
- Add Thickening Agents and Flavorings: Sprinkle the cornstarch over the vegetables and stir well to coat everything evenly. Next, add tamari and Dijon mustard; stir again to distribute the flavors.
- Add Broth, Potatoes, and Simmer: Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes are tender.
- Incorporate Beans and Dairy-Free Milk: Stir in the drained white beans and dairy-free milk. Continue simmering uncovered for another 10-15 minutes, until the stew thickens and the vegetables are fully tender. The stew will thicken further as it cools.
- Adjust Seasoning and Serve: Taste and adjust seasoning as needed—add more tamari or salt for saltiness, a bit of mustard for acidity, or additional dairy-free milk to thin the stew if desired. Serve warm garnished with fresh parsley and a sprinkle of freshly cracked black pepper if you like.
- Storage Tips: Store leftover stew in a sealed container in the refrigerator for 3-4 days or freeze for up to 1 month. The stew thickens as it cools; thin with broth, dairy-free milk, or water when reheating.
Notes
- You can substitute vegan butter with olive oil if preferred.
- Use a mix of shiitake and cremini mushrooms for best flavor, but any mushrooms will work.
- If you’re not vegan, dairy milk (2% or whole) can be used instead of dairy-free milk.
- Thickening can be adjusted by altering the amount of cornstarch or flour used.
- The stew thickens as it cools; add liquid when reheating to reach desired consistency.
- Store properly to maintain freshness: refrigerate up to 4 days or freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
