Description
A rich, creamy, and comforting vegan stew made with white beans, mushrooms, baby potatoes, and aromatic herbs. Perfect for chilly evenings and plant-based meal prep.
Ingredients
3 Tbsp vegan butter (or olive oil)
1 medium onion, diced (~2 cups)
1 lb mushrooms, sliced (shiitake + cremini recommended)
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt and black pepper
4 cloves garlic, minced
2 Tbsp cornstarch (or all-purpose flour/GF blend)
2 tsp tamari or soy sauce (GF if needed)
1 Tbsp Dijon mustard
3 cups vegetable broth
1 lb baby potatoes, cubed (~3 cups)
2 (15 oz) cans white beans, rinsed and drained (or ~3 cups homemade)
2 cups unsweetened plain dairy-free milk (almond or soy)
Optional: Fresh parsley, chopped for garnish
Instructions
1. Add vegan butter to a large pot and heat over medium.
2. Once melted, add diced onion and sauté for a few minutes until translucent.
3. Add mushrooms, thyme, rosemary, salt, and pepper. Cook for 7–10 minutes until mushrooms release moisture and brown.
4. Stir in minced garlic and cook for 1 more minute.
5. Add cornstarch and stir to coat vegetables evenly.
6. Pour in tamari and Dijon mustard. Mix to combine.
7. Add vegetable broth and cubed potatoes. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally.
8. Once potatoes are fork-tender, stir in white beans and dairy-free milk.
9. Simmer uncovered for another 10–15 minutes until thickened. Adjust seasonings as needed.
10. Serve hot, garnished with chopped parsley and black pepper if desired.
Notes
Stew will thicken as it cools. Add more broth or plant milk to thin when reheating.
Stores in refrigerator for up to 4 days or freezer for up to 1 month.
Perfect for meal prep and batch cooking.
Inspired by Cooking for Peanuts’ version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: One-Pot
- Cuisine: Vegan, Gluten-Free Optional