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Cozy White Bean Mushroom Stew (Vegan)
Cozy, creamy white bean and mushroom stew with potatoes and herbs. An easy, 1-pot entrée perfect for cooler weather. Vegan, gluten-free, and SO delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 (entrée servings)
Calories: 403 kcal
Course:
Soup
Cuisine:
International
Ingredients
- 3 Tbsp vegan butter (we like Miyoko’s // or sub olive oil)
- 1 medium onion, diced (1 medium onion yields ~2 cups)
- 1 lb mushrooms, sliced (1 lb yields ~7 cups // we like a mixture of shiitake and cremini)
- 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 GF blend)
- 2 tsp tamari or soy sauce (ensure gluten-free as needed)
- 1 Tbsp Dijon mustard
- 3 cups vegetable broth (or store-bought // we like Pacific Foods)
- 1 lb baby potatoes, cut into 1/2-inch cubes (1 lb yields ~3 cups)
- 2 (15 oz.) cans white beans, drained and rinsed (we like cannellini // or sub ~3 cups homemade)
- 2 cups dairy-free milk (plain, unsweetened // we used almond // readers who consume dairy have reported success with 2% and whole milk)
FOR SERVING optional
- fresh parsley, finely chopped
Instructions
- Add the vegan butter to a large pot or Dutch oven and heat over medium heat. Once the butter has melted, add the onion and sauté for a few minutes. Next add mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes or until the mushrooms have released most of their moisture and begin to brown. Add the garlic and cook for another minute.
- Next add the cornstarch and stir to coat the vegetables. Then add the tamari and mustard and stir again. Add the vegetable broth and potatoes and bring to a boil. Once boiling, reduce the heat and simmer (uncovered) for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
- Stir in the beans and dairy-free milk and simmer (uncovered) for another 10-15 minutes until the vegetables are tender and the stew has thickened (it will continue to thicken as it cools). Adjust for seasoning and thickness as needed, adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin it slightly.
- Serve warm and optionally garnish with parsley and a sprinkle of freshly cracked black pepper.
- Store in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will thicken as it sits. To thin, add more broth, dairy-free milk, or water when you reheat.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated without optional ingredients.*Inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.
Nutrition Information
Serving
1serving
Calories
403
(20%)
Carbohydrates
61.5g
(21%)
Protein
17g
(34%)
Fat
11.2g
(17%)
Saturated Fat
6.3g
(32%)
Polyunsaturated Fat
0.6g
Monounsaturated Fat
0.8g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
1322mg
(55%)
Potassium
1440mg
(41%)
Fiber
13.1g
(52%)
Sugar
9.1g
(18%)
Vitamin A
16IU
(0%)
Vitamin C
15mg
(17%)
Calcium
339mg
(34%)
Iron
5.5mg
(31%)
Nutrition Facts
Serving: 4(entrée servings)
Amount Per Serving
Calories 403
% Daily Value*
| Serving | 1serving | |
| Calories | 403 | 20% |
| Carbohydrates | 61.5g | 21% |
| Protein | 17g | 34% |
| Fat | 11.2g | 17% |
| Saturated Fat | 6.3g | 32% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 0.8g | 4% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1322mg | 55% |
| Potassium | 1440mg | 31% |
| Fiber | 13.1g | 52% |
| Sugar | 9.1g | 18% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 15mg | 17% |
| Calcium | 339mg | 34% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.