Hearty White Bean Mushroom Stew for Cozy Nights In

This White Bean Mushroom Stew is a comforting, creamy vegan dish packed with high protein and fiber, perfect for cozy nights.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 Tbsp Vegan Butter Adds richness and flavor; swap with olive oil for a lighter option.
1 medium Onion, diced Approximately yields 2 cups when diced.
4 cloves Garlic, minced Freshly minced is ideal for maximum aroma.
1 lb Mushrooms, sliced Try a mix of shiitake and cremini for depth.
¾ tsp Dried Thyme Adds herbal notes; fresh thyme can be substituted.
¾ tsp Dried Rosemary Fresh rosemary can also be used.
¾ tsp Sea Salt Enhances overall flavor; adjust seasoning to taste.
¾ tsp Pepper Adjust seasoning to taste.

For the Liquid Ingredients

3 cups Vegetable Broth Use low-sodium for better control over saltiness.
1 Tbsp Dijon Mustard Can be omitted for a milder taste.
2 tsp Tamari or Soy Sauce Choose tamari for a gluten-free option.
2 cups Dairy-Free Milk Unsweetened almond milk is suggested.

For the Stew

1 lb Baby Potatoes, cut into ½-inch cubes Yields about 3 cups when cubed.
2 cans White Beans, drained and rinsed Each can is approximately 15 oz; cannellini beans are recommended.

Thickening and Finishing

2 Tbsp Cornstarch Acts as a thickening agent for the broth.
optional Fresh Parsley, finely chopped For garnishing; adds a fresh touch.

Equipment

large pot or Dutch oven

Method

Steps

Melt the Vegan Butter in a large pot or Dutch oven over medium heat until foamy.
Sauté the diced onion for about 3-5 minutes until translucent and fragrant.
Add the sliced mushrooms, dried thyme, dried rosemary, sea salt, and pepper. Cook for 7-10 minutes until browned.
Incorporate the minced garlic and sauté for an additional minute until fragrant.
Sprinkle the cornstarch over the mixture, then add tamari or soy sauce and Dijon mustard, stirring well.
Pour in the vegetable broth and diced baby potatoes, bringing to a rolling boil.
Once boiling, reduce heat to simmer and cover, cooking for 15-20 minutes until potatoes are tender.
Stir in the rinsed white beans and dairy-free milk. Simmer uncovered for another 10-15 minutes until thickened.
Taste and adjust seasoning with additional salt and pepper. Serve hot, garnished with fresh parsley and pepper.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 10IUVitamin C: 25mgCalcium: 8mgIron: 15mg

Notes

This cozy dish is designed to deliver comfort with every bite.

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