Description
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!
Ingredients
- 3 Tbsp vegan butter (or sub olive oil)
- 1 medium onion, diced (~2 cups)
- 1 lb mushrooms, sliced (shiitake and cremini preferred)
- 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 (store-bought or homemade)
- 1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups)
- 2 (15 oz) cans white beans, drained and rinsed (or ~3 cups homemade)
- 2 cups dairy-free milk (plain, unsweetened; almond milk used)
- Optional for serving: Fresh parsley, finely chopped
Instructions
1. Add vegan butter to a large pot or Dutch oven and heat over medium heat. Once melted, add onion and sauté for a few minutes.
2. Add mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes until mushrooms release moisture and begin to brown.
3. Add garlic and cook for another minute.
4. Add cornstarch and stir to coat vegetables. Add tamari and Dijon mustard, then stir again.
5. Pour in vegetable broth and add potatoes. Bring to a boil.
6. Once boiling, reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally, until potatoes are tender.
7. Stir in white beans and dairy-free milk. Simmer uncovered for another 10-15 minutes until thickened and vegetables are fully tender.
8. Adjust seasoning if needed by adding more tamari, mustard, or milk to reach desired flavor and consistency.
9. Serve warm, optionally garnished with fresh parsley and cracked black pepper.
10. Store leftovers in a sealed container in the fridge for 3-4 days or freeze up to 1 month. Reheat with added broth, milk, or water to thin as needed.
Notes
This stew will continue to thicken as it cools, so thin as desired when reheating.
Great served with crusty bread or over rice.
Inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 403
- Sugar: 9.1 g
- Sodium: 1322 mg
- Fat: 11.2 g
- Saturated Fat: 6.3 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 61.5 g
- Fiber: 13.1 g
- Protein: 17 g
- Cholesterol: 0 mg