Description
Cozy White Bean Mushroom Stew
This vegan stew is the perfect comfort food for chilly days! With a creamy, dairy-free broth, savory mushrooms, and protein-packed white beans, it’s a hearty one-pot meal that will nourish both body and soul. Inspired by classic winter flavors, this stew uses herbs like thyme and rosemary, paired with tender potatoes and a touch of Dijon mustard for extra depth. Enjoy it with a side of crusty bread for the ultimate cozy experience!
3 Tbsp vegan butter
1 medium onion, diced
1 lb mushrooms, sliced
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp salt and pepper
4 cloves garlic, minced
2 Tbsp cornstarch
2 tsp tamari
1 Tbsp Dijon mustard
3 cups vegetable broth
1 lb baby potatoes, cubed
2 (15 oz.) cans white beans, drained
2 cups dairy-free milk
Directions:
1. Sauté onion in vegan butter over medium heat, then add mushrooms, thyme, rosemary, salt, and pepper.
2. Add garlic, cook for a minute, then stir in cornstarch, tamari, mustard, broth, and potatoes. Simmer until potatoes are tender.
3. Stir in beans and dairy-free milk, simmering until thickened.
Prep Time: 10 minutes
Kcal: 403 per serving
Step-by-Step Guide
1. Sauté the Aromatics: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.
2. Brown the Mushrooms: Add the sliced mushrooms, dried thyme, dried rosemary, salt, and pepper to the pot. Cook, stirring occasionally, for 8-10 minutes until the mushrooms have released their liquid and are deeply browned.
3. Create the Flavor Base: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the cornstarch over the mushroom mixture and stir for 1 minute to coat. This will thicken the stew.
4. Deglaze and Simmer: Add the tamari and Dijon mustard, stirring to combine. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the cubed potatoes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
5. Finish the Stew: Stir in the drained white beans and dairy-free milk. Simmer, uncovered, for another 5-10 minutes until the stew has thickened to your desired consistency. Taste and adjust seasoning.
Serving Suggestions
This stew is a complete meal on its own, but it pairs beautifully with crusty sourdough bread or garlic toast for dipping. For a fresh contrast, serve it alongside a simple arugula salad with a lemon vinaigrette. Garnish individual bowls with a sprinkle of fresh parsley, cracked black pepper, or a drizzle of high-quality olive oil.
How-to Summary
In summary, create this cozy stew by sautéing onions and mushrooms with herbs, building a flavorful base with garlic, cornstarch, tamari, and mustard. Simmer with broth and potatoes until tender, then finish with white beans and dairy-free milk for a creamy, hearty result.
Frequently Asked Questions
Can I use a different type of bean? Yes, cannellini beans are ideal, but great northern beans or even butter beans would work well. Avoid delicate beans like black beans, as they may break down.
What can I use instead of cornstarch? For a gluten-free option, arrowroot powder works as a 1:1 substitute. Alternatively, you can make a slurry with 1 tablespoon of all-purpose flour mixed with 2 tablespoons of cold water.
My stew is too thick. How can I thin it? Simply add more vegetable broth or dairy-free milk, a quarter cup at a time, until you reach your preferred consistency.
Can I make this in a slow cooker? Absolutely. Sauté the onions, mushrooms, and garlic on the stove first for best flavor, then transfer everything except the dairy-free milk to the slow cooker. Cook on low for 6-8 hours or high for 3-4, adding the milk in the last 30 minutes.
How should I store and reheat leftovers? Store cooled stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk if needed, as the stew will thicken when chilled.
Common Mistakes to Avoid
- Not Browning the Mushrooms Enough: Allow them to cook until their liquid evaporates and they develop a deep, savory color. This builds foundational flavor.
- Adding Dairy-Free Milk Too Early: Add it at the end to prevent curdling or separating from prolonged high heat.
- Overcrowding the Pot: If your pot is too small, the mushrooms will steam instead of brown. Cook in batches if necessary.
- Forgetting to Scrape the Bottom: When adding the broth, scrape up the flavorful browned bits (fond) for a richer stew.
Conclusion
This White Bean Mushroom Stew is the epitome of plant-based comfort food. It’s surprisingly simple to prepare yet delivers complex, savory flavors and a satisfyingly creamy texture. Perfect for meal prep or a weeknight dinner, it’s a nourishing, one-pot recipe that will become a staple in your kitchen during the colder months. Enjoy the warmth and coziness it brings to your table.