Can I make this white bean mushroom stew ahead of time?

Yes! This stew is perfect for meal prep. You can make it ahead of time, and it will actually taste even better after the flavors have had time to meld. Store it in an airtight container in the refrigerator for 3-4 days, or freeze it for up to a month. When reheating, you may need to add a little more broth or dairy-free milk to thin it out as it thickens over time.

Can I use regular dairy instead of dairy-free milk?

Absolutely! While this recipe is vegan, you can substitute the dairy-free milk with regular dairy milk if you prefer. Whole milk or 2% milk will give the stew a creamy texture, but you can adjust based on your taste and dietary needs.

Can I substitute the white beans for another type of bean?

Yes, if you're not a fan of white beans or don't have them on hand, you can substitute them with other beans such as cannellini beans, kidney beans, or even chickpeas. Just keep in mind that the texture may slightly differ, but it will still be delicious.

White Bean Mushroom Stew – Hearty & Comforting

Description

This cozy white bean mushroom stew combines savory mushrooms, tender potatoes, and fiber-packed white beans in a creamy, dairy-free broth. It’s the perfect meal for colder weather, offering warmth and nourishment in every bite. Whether served on its own or with a side of crusty bread, this stew is simple to make and packed with flavor.

Ingredients

Scale

3 Tbsp vegan butter (or olive oil)
1 medium onion, diced
1 lb mushrooms, sliced (shiitake and cremini)
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt
3/4 tsp black pepper
4 cloves garlic, minced
2 Tbsp cornstarch (or all-purpose flour)
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
2 cups dairy-free milk (almond milk recommended)
Optional: Fresh parsley for garnish

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Instructions

In a large pot or Dutch oven, melt the vegan butter (or olive oil) over medium heat. Add the diced onion and sauté for about 3-5 minutes until soft.
Add the mushrooms, thyme, rosemary, sea salt, and black pepper to the pot. Cook for 7-10 minutes, until the mushrooms release their moisture and start to brown.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle in the cornstarch (or flour) and stir to coat the vegetables.
Add tamari (or soy sauce) and Dijon mustard, stirring again to combine.
Pour in the vegetable broth and add the baby potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15-20 minutes until the potatoes are tender.
Stir in the white beans and dairy-free milk. Continue simmering for another 10-15 minutes, allowing the stew to thicken and the flavors to meld together.
Adjust seasoning with more tamari, salt, or mustard as needed.
Serve the stew warm, optionally garnished with freshly chopped parsley and a sprinkle of black pepper.

Notes

This stew can be made ahead of time and stored in the refrigerator for 3-4 days. It also freezes well for up to 1 month.
If the stew thickens too much while stored, simply add a little more broth or dairy-free milk when reheating.
Feel free to adjust the seasoning to your taste by adding more herbs, garlic, or even a splash of lemon juice for extra brightness.
If you don’t have vegan butter, olive oil or any other plant-based oil will work just as well.

Nutrition

Serving Size: 1 serving
Calories: 403
Sugar: 9.1 g
Sodium: 1322 mg
Fat: 11.2 g
Saturated Fat: 6.3 g
Unsaturated Fat: 0.6 g
Trans Fat: 0 g
Carbohydrates: 61.5 g
Fiber: 13.1 g
Protein: 17 g
Cholesterol: 0 mg