Description
A comforting and hearty Vegan White Bean Mushroom Stew featuring a savory blend of sautéed mushrooms, baby potatoes, and white beans simmered in a flavorful broth enriched with nondairy milk and aromatic herbs, perfect for a cozy meal.
Ingredients
Base Ingredients
- 3 tbsp vegan butter (such as Miyoko’s) or olive oil
- 1 medium yellow onion, chopped (about 2 cups)
- 1 lb mixed mushrooms, sliced (about 7 cups; shiitake and cremini recommended)
- 1 lb baby potatoes, cut into 1/2-inch pieces (about 3 cups)
- 2 cans (15 oz each) white beans, rinsed and drained
- 3 cups vegetable broth
- 2 cups nondairy milk
Seasonings
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt
- Black pepper, to taste
- 4 garlic cloves, minced
- 2 tbsp cornstarch
- 2 tsp tamari or soy sauce (gluten-free if required)
- 1 tbsp Dijon mustard
Garnish
- Chopped fresh parsley
- Freshly cracked black pepper (optional)
- Lemon juice (optional, for brightness)
Instructions
- Sauté Aromatics and Mushrooms: Add the vegan butter or olive oil to a large pot or Dutch oven and heat over medium heat until melted. Add the chopped onion and sauté for a few minutes until slightly softened. Then, add the sliced mushrooms, dried thyme, dried rosemary, sea salt, and black pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms have released most of their moisture and start to brown. Add the minced garlic and cook for another minute until fragrant.
- Add Cornstarch and Flavorings: Sprinkle the cornstarch over the sautéed vegetables and stir well to coat evenly. Pour in the tamari (or soy sauce) and Dijon mustard and mix thoroughly to combine. This step helps build the stew’s flavor base and thickens the stew.
- Simmer Potatoes: Add the vegetable broth and baby potatoes to the pot. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer, uncovered, and cook for 15-20 minutes until the potatoes are tender. Stir occasionally to avoid sticking and keep the heat distributed evenly.
- Add Beans and Nondairy Milk: Stir in the rinsed and drained white beans along with the nondairy milk into the pot with the simmered vegetables. Continue simmering uncovered for another 10-15 minutes until the vegetables are fully tender and the stew thickens. Taste and adjust seasoning as needed, adding more tamari, salt, mustard, or nondairy milk to achieve desired flavor and consistency.
- Serve and Garnish: Serve the stew warm, garnished with chopped fresh parsley and a sprinkle of freshly cracked black pepper. Optionally, add a squeeze of lemon juice right before serving for a touch of brightness and acidity. Enjoy your hearty vegan mushroom and potato stew!
Notes
- Use a variety of mushrooms like shiitake and cremini for depth of flavor.
- Adjust the thickness of the stew by adding more nondairy milk or broth as preferred.
- Tamari is recommended for gluten-free cooking; regular soy sauce can be used otherwise.
- You can substitute baby potatoes with other small tender potatoes if unavailable.
- This stew reheats well and flavors develop more after resting overnight.
- For added brightness, squeeze fresh lemon juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Vegan, American
