Description
A nourishing blend of flavors, this Cozy White Bean Mushroom Stew is packed with plant-based protein and fiber, making it the ultimate comfort food for chilly days.
Ingredients
Scale
- 3 Tbsp vegan butter (or substitute olive oil)
- 1 medium onion, diced
- 1 lb mushrooms, sliced (shiitake or cremini)
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt
- 3/4 tsp pepper
- 4 cloves garlic, minced
- 2 Tbsp cornstarch (or all-purpose flour or gluten-free blend)
- 2 tsp tamari or soy sauce
- 1 Tbsp Dijon mustard
- 3 cups vegetable broth
- 1 lb baby potatoes, cut into 1/2-inch cubes
- 2 (15 oz.) cans white beans, drained and rinsed (cannellini beans are best)
- 2 cups dairy-free milk (plain, unsweetened; almond milk works great)
- Fresh parsley, finely chopped (optional, for serving)
Instructions
- Heat the vegan butter in a large pot or Dutch oven over medium heat.
- Add the onion and sauté until translucent and aromatic.
- Add the mushrooms, thyme, rosemary, sea salt, and pepper; cook until mushrooms are browned.
- Add the garlic and cook until fragrant.
- Add cornstarch and stir to coat the vegetables.
- Stir in tamari and mustard.
- Add vegetable broth and potatoes; bring to a boil.
- Reduce heat and simmer uncovered for 15-20 minutes until potatoes are tender.
- Stir in beans and dairy-free milk; simmer uncovered for another 10-15 minutes.
- Adjust seasoning and thickness, and serve warm garnished with parsley if desired.
Notes
Great served with crusty whole-grain bread or a side salad. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg