Description
Indulge in the comforting goodness of our creamy White Bean Mushroom Stew. This hearty vegan dish combines rich, earthy flavors from sautéed mushrooms and tender white beans, all simmered in a luscious herb-infused broth. The addition of baby potatoes creates a satisfying texture that makes this stew a perfect choice for cozy dinners or meal prepping for the week ahead. Easy to make and freezer-friendly, this plant-based delight will warm your heart and satisfy your taste buds.
Ingredients
Scale
- 3 Tbsp vegan butter or olive oil
- 1 medium onion, diced
- 1 lb mushrooms (shiitake and cremini), sliced
- 3 cloves garlic, minced
- 2 tsp tamari or soy sauce
- 3 cups vegetable broth
- 1 lb baby potatoes, cubed
- 2 (15 oz) cans white beans, rinsed and drained
- 2 cups unsweetened plant-based milk (almond recommended)
- Fresh parsley, chopped (optional for serving)
Instructions
- In a large pot, heat the vegan butter or olive oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the sliced mushrooms along with thyme, rosemary, salt, and pepper, cooking until browned.
- Mix in the minced garlic and cook for an additional minute.
- Sprinkle cornstarch or flour over the mixture and stir well to coat.
- Add tamari and Dijon mustard before pouring in vegetable broth and cubed potatoes.
- Bring to a boil, then reduce heat to simmer uncovered for 15–20 minutes.
- Stir in white beans and plant-based milk; simmer for another 10–15 minutes until thickened.
- Adjust seasoning as needed; serve hot garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg