Description
A comforting and hearty Vegan White Bean Mushroom Stew featuring a savory blend of sautéed mushrooms, tender baby potatoes, and creamy dairy-free milk. Perfectly seasoned with herbs like thyme and rosemary, thickened naturally, and packed with protein-rich white beans, this stew is a wholesome, plant-based meal ideal for cozy dinners.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced (~2 cups)
- 1 lb mushrooms, sliced (mixture of shiitake and cremini; ~7 cups)
- 4 cloves garlic, minced
- 1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups)
- Fresh parsley, finely chopped (for garnish)
Seasonings and Thickeners
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt and pepper
- 2 Tbsp cornstarch (or all-purpose flour or gluten-free blend)
- 2 tsp tamari or soy sauce (gluten-free if needed)
- 1 Tbsp Dijon mustard
Liquids and Fats
- 3 Tbsp vegan butter (e.g., Miyoko’s; or substitute olive oil)
- 3 cups vegetable broth (store-bought or homemade; recommended Pacific Foods)
- 2 cups dairy-free milk (plain, unsweetened; almond milk used, can substitute 2% or whole milk if not vegan)
Beans
- 2 (15 oz) cans white beans, drained and rinsed (cannellini preferred or substitute ~3 cups homemade)
Instructions
- Sauté Vegetables: Add vegan butter to a large pot or Dutch oven and heat over medium heat. Once melted, add diced onion and sauté for a few minutes until softened. Add sliced mushrooms, dried thyme, dried rosemary, sea salt, and pepper. Cook for 7-10 minutes until mushrooms release their moisture and begin to brown. Add minced garlic and cook an additional minute to develop flavor.
- Add Thickener and Flavorings: Stir in cornstarch to coat the vegetables evenly, ensuring the stew will thicken properly. Then add tamari and Dijon mustard, stirring well to combine all the ingredients for a robust flavor.
- Simmer Potatoes: Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes are tender and cooked through.
- Finish the Stew: Stir in drained white beans and dairy-free milk. Continue to simmer uncovered for another 10-15 minutes until the stew thickens and all vegetables are tender. Adjust seasoning and thickness by adding more tamari, salt, mustard, or dairy-free milk according to taste.
- Serve and Store: Serve the stew warm, optionally garnished with chopped fresh parsley and freshly cracked black pepper. Store leftovers in a sealed container in the refrigerator for 3-4 days or freeze for up to 1 month. Note that the stew will thicken as it cools; thin it with additional broth, dairy-free milk, or water when reheating.
Notes
- You can substitute vegan butter with olive oil for a different flavor and lower saturated fat content.
- Use gluten-free cornstarch or blends if gluten sensitivity is a concern.
- Try different mushroom varieties for varied texture and flavor, such as button mushrooms or portobello.
- If not vegan, dairy milk can be used instead of dairy-free milk.
- Adjust seasoning gradually to suit your taste preferences, especially salt and tamari.
- For thicker stew, increase the amount of cornstarch or simmer longer; for thinner consistency, add additional broth or milk.
- Garnish with fresh herbs like parsley or thyme to brighten the flavor before serving.
