Cozy White Bean & Mushroom Stew

This creamy White Bean and Mushroom Stew is a comforting, vegan, and gluten-free dish that’s perfect for cooler weather. With a hearty mix of potatoes, herbs, and white beans, it’s a simple, one-pot meal that’s rich in flavor and texture. The mushrooms bring a savory depth, while the creamy base makes every bite soothing. Enjoy it with a slice of crusty bread for the ultimate cozy meal!

Ingredients

• 3 Tbsp vegan butter (or olive oil)
• 1 medium onion, diced
• 1 lb mushrooms (shiitake and cremini work great), sliced
• 3/4 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp sea salt, to taste
• 3/4 tsp pepper, to taste
• 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 recommended)
• 2 cups dairy-free milk (plain, unsweetened; almond milk works well)

For Serving (optional)

• Fresh parsley, finely chopped

Instructions

1. In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté for a few minutes until softened.
2. Add the sliced mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
3. Add the minced garlic and cook for another minute.
4. Stir in the cornstarch to coat the veggies, then add the tamari and Dijon mustard. Stir to combine.
5. Add the vegetable broth and cubed potatoes. Bring to a boil, then reduce the heat and simmer uncovered for 15-20 minutes, or until the potatoes are tender.
6. Stir in the white beans and dairy-free milk, and continue to simmer for another 10-15 minutes, until the stew has thickened and the vegetables are fully tender.
7. Adjust the seasoning to taste, adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin the stew.
8. Serve warm, garnished with freshly chopped parsley and a sprinkle of black pepper.

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The stew also freezes well for up to 1 month. To reheat, add more broth or dairy-free milk if it thickens too much.

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Nutrition (per serving):
Calories: 403 | Carbs: 61.5g | Protein: 17g | Fat: 11.2g | Saturated Fat: 6.3g | Fiber: 13.1g | Sugar: 9.1g | Sodium: 1322mg | Potassium: 1440mg