Description
Creamy, hearty, and full of umami, this vegan white bean and mushroom stew is the ultimate comfort food for chilly days. With potatoes, herbs, and a rich, savory broth, it’s a one-pot wonder that’s nourishing, gluten-free, and perfect for meal prep or cozy dinners by the fire.
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
Instructions
In a large pot or Dutch oven, melt the vegan butter over medium heat.
Add diced onion and sauté for 2–3 minutes.
Stir in mushrooms, thyme, rosemary, salt, and pepper. Cook for 7–10 minutes until mushrooms release moisture and begin to brown.
Add garlic and cook for 1 minute more.
Sprinkle in cornstarch and stir to coat the vegetables.
Add tamari and Dijon mustard, then mix well.
Pour in the vegetable broth and add cubed potatoes. Bring to a boil.
Reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are fork-tender.
Stir in the white beans and dairy-free milk. Simmer uncovered for 10–15 minutes more until thick and creamy.
Adjust seasoning as needed. Garnish with parsley and extra pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
