Name: Cozy White Bean Mushroom Stew (Vegan)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 tbsp vegan butter (or olive oil); 1 medium onion, diced (~2 cups); 1 lb mushrooms, sliced (shiitake and cremini recommended); 3/4 tsp dried thyme; 3/4 tsp dried rosemary; 3/4 tsp sea salt + freshly ground black pepper; 4 cloves garlic, minced; 2 tbsp cornstarch (or all-purpose flour or GF blend); 2 tsp tamari or soy sauce (gluten-free if needed); 1 tbsp Dijon mustard; 3 cups vegetable broth; 1 lb baby potatoes, cubed (~3 cups); 2 (15 oz) cans white beans (e.g., cannellini), drained and rinsed; 2 cups dairy-free milk (plain, unsweetened – almond or oat); Optional for serving:; Fresh parsley, finely chopped

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This Cozy White Bean Mushroom Stew is hearty, rich, and comforting—a one-pot wonder perfect for chilly evenings. I combine creamy white beans, earthy mushrooms, tender potatoes, and fragrant herbs in a luscious, dairy-free base. Whether I’m serving this as a main dish or prepping for the week, this stew never fails to warm me up.

Cozy White Bean Mushroom Stew (Vegan)

Why You’ll Love This Recipe

I love how this stew delivers all the cozy comfort of a traditional creamy dish, but with plant-based, wholesome ingredients. It’s satisfying, nutrient-rich, and completely vegan and gluten-free. I can whip it up in under an hour, and it reheats beautifully for easy leftovers. The blend of thyme, rosemary, and Dijon mustard brings depth to every spoonful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons vegan butter (or olive oil)
1 medium onion, diced (about 2 cups)
1 lb mushrooms, sliced (shiitake and cremini work well)
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary
3/4 teaspoon sea salt and pepper
4 cloves garlic, minced
2 tablespoons cornstarch (or all-purpose flour or gluten-free blend)
2 teaspoons tamari or soy sauce (gluten-free if needed)
1 tablespoon Dijon mustard
3 cups vegetable broth
1 lb baby potatoes, cut into 1/2-inch cubes (about 3 cups)
2 (15 oz) cans white beans, drained and rinsed (or ~3 cups homemade)
2 cups dairy-free milk (plain, unsweetened; I use almond)

directions

In a large pot or Dutch oven, I melt the vegan butter over medium heat. Once melted, I add the diced onion and sauté for a few minutes. Then I stir in the mushrooms, thyme, rosemary, salt, and pepper. I cook everything for 7–10 minutes until the mushrooms release their moisture and begin to brown.

Next, I stir in the minced garlic and cook for another minute. I add the cornstarch, toss to coat the vegetables, then mix in the tamari and Dijon mustard. I pour in the vegetable broth and add the cubed potatoes.

I bring the stew to a boil, then reduce the heat and let it simmer uncovered for 15–20 minutes until the potatoes are tender, stirring occasionally.

I stir in the white beans and dairy-free milk, and let the stew simmer for another 10–15 minutes until it thickens and the vegetables are fully tender. It continues to thicken as it cools, so I adjust the texture by adding more broth or milk if needed. I taste and adjust seasoning as necessary.

I serve the stew warm, optionally garnished with chopped parsley and freshly cracked black pepper.

Servings and timing

Servings: 4 (entrée portions)
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Sometimes I use Yukon gold or russet potatoes instead of baby potatoes. I also like to stir in spinach or kale during the last few minutes for a green boost. If I want a richer flavor, I use full-fat coconut milk instead of almond. I’ve even added a splash of white wine or a pinch of smoked paprika for extra depth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 1 month. The stew thickens over time, so I add a bit of broth, plant-based milk, or water when reheating. I reheat it gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use a different type of bean?

Yes, I sometimes use great northern or navy beans. They all work well and offer a creamy texture.

What kind of mushrooms are best?

I like a mix of shiitake and cremini for flavor and texture, but white button mushrooms also work.

Is this recipe gluten-free?

It can be. I use cornstarch or a gluten-free flour blend and tamari instead of soy sauce to keep it gluten-free.

Can I make this stew ahead of time?

Absolutely. I often make it the day before—it thickens overnight and tastes even better the next day.

Can I add greens to the stew?

Yes, I stir in chopped spinach, kale, or Swiss chard during the last 5 minutes of cooking.

How do I keep the stew from getting too thick?

I add more broth or milk while reheating to return it to the desired consistency.

What’s a good side for this stew?

I serve it with crusty bread, a side salad, or roasted vegetables.

Can I use dried beans instead of canned?

Yes, I cook them ahead of time and use about 3 cups of cooked beans in place of the canned ones.

Does this stew freeze well?

It does. I let it cool completely before freezing and reheat gently with added liquid to loosen it up.

Can I use regular milk if I’m not vegan?

Yes, I’ve used 2% or whole milk before, and it turns out just as creamy.

Conclusion

This Cozy White Bean Mushroom Stew is everything I want in a comforting, plant-based meal. It’s hearty, creamy, and packed with flavor, all while being easy to make and nourishing. I keep it in rotation all fall and winter, and it never lets me down.