Cozy White Bean Mushroom Stew for Heartwarming Comfort

This Cozy White Bean Mushroom Stew is a warm, satisfying dish that’s both nourishing and vegan, perfect for comforting cold days.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 Tbsp Vegan Butter Substitute with olive oil if preferred.
1 medium Onion Diced, yields approximately 2 cups.
1 lb Mushrooms (shiitake and cremini) Sliced, around 7 cups.
4 cloves Garlic Minced.

For the Flavor

3/4 tsp Dried Thyme
3/4 tsp Dried Rosemary
3/4 tsp Sea Salt Use to taste, starting with 3/4 tsp.
3/4 tsp Pepper Use to taste, starting with 3/4 tsp.
2 tsp Tamari/Soy Sauce Gluten-free as needed.
1 Tbsp Dijon Mustard

For Thickness

2 Tbsp Cornstarch Can use all-purpose flour or gluten-free blend as alternatives.
3 cups Vegetable Broth Store-bought can be used.

For the Heart

1 lb Baby Potatoes Cut into 1/2-inch cubes (about 3 cups).
2 15 oz Canned White Beans (cannellini) Drained and rinsed, or substitute ~3 cups of homemade.
2 cups Dairy-Free Milk (e.g., almond) Plain, unsweetened; can substitute with regular milk if dietary preferences allow.

For Garnish

1 bunch Fresh Parsley Optional, for garnish.

Equipment

Large pot or Dutch oven

Method

Step-by-Step Instructions

Heat 2 tablespoons of vegan butter in a large pot or Dutch oven over medium heat. Add one medium diced onion and sauté for 3-4 minutes until soft and translucent.
Add 1 lb of sliced mushrooms, sprinkle in spices, and cook for 7-10 minutes until mushrooms release moisture and begin to brown.
Stir in 4 minced garlic cloves and sauté for an additional minute for fragrance.
Sprinkle in 2 tablespoons of cornstarch, stir quickly, and then add tamari and mustard, stirring until smooth.
Pour in 3 cups of vegetable broth and add 1 lb of cubed baby potatoes. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Stir in 2 cans of white beans and 2 cups of dairy-free milk. Simmer for another 10-15 minutes until thickened.
Serve in bowls, optionally garnishing with fresh parsley and enjoy with crusty bread.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 4mg

Notes

This stew is easy to customize with your favorite veggies and can be stored for several days in the fridge or frozen for later use.

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