Comforting White Bean Mushroom Stew (Vegan)

Comforting, hearty and comforting — what more could you ask for in a winter meal? Easy, too? You got it! this 1-container White Bean and Mushroom Stew is all that and more.

Delicious mushrooms, tender potatoes and fiber-packed white beans come together in a creamy, dairy-free broth. It is nourishment for body and soul. Let’s make a stew, friends!

Salt, pepper, white beans, mushrooms, almond milk, tamari, cornstarch, garlic, thyme, rosemary, onion, potatoes, vegan butter, mustard, and vegetable broth.

this Comforting, 1-pot stew Sauteing the onion in vegan butter (or olive oil) brings out its natural sweetness and infuses it with flavor. Next comes a generous amount of mushrooms (we like shiitake + cremini) for a Rich mushroom flavor And Heartwarming texture.

Dried rosemary, thyme, salt, pepper, garlic, tamari and Dijon mustard bring flavor to this stew. It may sound strange at first, but trust the combination!

Add cornstarch to sautéed mushrooms and herbs

Cornstarch (or flour) thickens the broth, potatoes bring comfort and nutrition, and white beans make it hearty with their protein and fiber content!

Pour almond milk into a pot of white bean mushroom stew

All that’s left is dairy-free milk (we used almond) for creaminess and optional parsley for a fresh garnish at the end.

White Bean Mushroom Stew A side dish of parsley, mushrooms and black pepper

After the mixture is simmered in the oven, the potatoes become tender and the flavors meld together.

Hands holding a bowl of vegan white bean mushroom stew with slices of toasted bread.

We hope you like this White Bean Mushroom Stew! This is:

warm up
And so comfortable!

It’s the perfect easy meal for a cold day either on its own or paired with toasted crusty bread (or gluten-free bread!). with 17 grams of protein And 13 grams of fiber Per serving, and plenty of comforting potatoes, this soup provides nutrition for the body And the soul

More comforting soups and stews

Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!

Close-up shot of mushroom white bean potato stew on a fork

Q. Time 10 minutes

cooking time 35 minutes

total time 45 minutes

serving 4 (starter serving)

course soup

cuisine Gluten-free (optional), vegan

Freezer friendly 1 month

Does it keep? 3-4 days

  • 3 table spoon Vegetarian butter (We prefer Miocor // or Sub Olive Oil)
  • 1 the middle Onion, chopped (1 medium onion yields ~2 cups)
  • 1 pounds Mushrooms, chopped (1 pound yields ~ 7 cups // we like a mix of shiitake and cremini)
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon Dried rosemary
  • 3/4 teaspoon Sea salt and pepper
  • 4 cloves Garlic, minced
  • 2 table spoon Cornstarch (or all-purpose flour or GF mix)
  • 2 teaspoon Tamari or soy sauce (Make sure gluten-free if necessary)
  • 1 table spoon Dijon mustard
  • 3 the cup Vegetable broth (or store bought // we like Pacific Foods)
  • 1 pounds Baby potatoes, cut into 1/2-inch cubes (1 pound yields ~ 3 cups)
  • 2 (15 oz.) can White beans, drained and rinsed (We prefer homemade cannellini // or sub ~3 cups)
  • 2 the cup Dairy-free milk (white, unsweetened // we used almonds)

to serve optional

  • Fresh parsley, finely chopped
  • Add vegan butter to a large pot or Dutch oven and heat over medium heat. When the butter melts, add the onion and fry for a few minutes. Next add the mushrooms, thyme, rosemary, sea salt and pepper. Cook for 7-10 minutes or until the mushrooms release most of their moisture and begin to brown. Add the garlic and cook for another minute.
  • Next add the cornstarch, tamari and mustard. Stir to coat the vegetables. Add the vegetable stock and potatoes and bring to a boil. Once boiling, reduce heat to low and simmer for 15-20 minutes, or until potatoes are tender, stirring occasionally.

  • Stir in the beans and dairy-free milk and simmer for another 10-15 minutes until the stew has thickened and the vegetables are tender. Adjust for seasoning and thickness as needed, adding more tamari or salt for saltiness, mustard for acidity, or slightly diluting dairy-free milk.

  • Serve hot and garnished with an optional sprinkle of parsley and freshly cracked black pepper.

  • Store in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will thicken as it sits. To thin, add more broth, dairy-free milk, or water while reheating.

*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by cooking Peanut White Bean Mushroom Stew with Potatoes.

Worship: 1 bhajana Calories: 403 Sugars: 61.5 g Protein: 17 g Fat: 11.2 g Saturated Fat: 6.3 g Polyunsaturated Fats: 0.6 g Monounsaturated fats: 0.8 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 1322 mg Potassium: 1440 mg Fiber: 13.1 g Sugar: 9.1 g Vitamin A: 16 IU Vitamin C: 15 mg Calcium: 339 mg Iron: 5.5 mg

Source link