There’s a certain kind of magic that happens in a single pot, a quiet alchemy that turns simple ingredients into a profound comfort. This, right here, is that magic.

It’s the kind of meal that greets you at the door after a long, chilly day, its savory aroma promising warmth from the inside out. Let’s make something truly special, together.

Why This Stew Feels Like a Hug

This isn’t just a list of ingredients; it’s a collection of textures and tastes that work in perfect harmony. We’re building layers of flavor, from the earthy mushrooms to the creamy, dreamy broth.

It’s hearty without being heavy, deeply savory, and incredibly satisfying. Each spoonful is a little journey of its own, a reason to slow down and just enjoy the moment.

Ingredients Needed for the Recipe

• 3 Tbsp vegan butter (or sub olive oil)
• 1 medium onion, diced
• 1 lb mushrooms, sliced (a mix of shiitake and cremini is wonderful)
• 3/4 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp sea salt and pepper
• 4 cloves garlic, minced
• 2 Tbsp cornstarch (or all-purpose flour or a GF 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
• 2 cups plain, unsweetened dairy-free milk (we used almond)
• Fresh parsley, finely chopped (optional, for garnish)

What’s The Best Mushroom Mix to Use?

While cremini mushrooms are a fantastic, affordable base, introducing a few specialty varieties can transform the stew. Shiitake mushrooms bring a deep, almost smoky umami punch that is simply irreplaceable.

If you’re feeling adventurous, a single, chopped portobello cap will contribute a meaty, substantial texture. Don’t be afraid to mix and match based on what you find; each mushroom has its own unique personality to offer the pot.

How to make Cozy White Bean Mushroom Stew (Vegan)?

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The Foundation: Sautéing the Aromatics

Melt the vegan butter in a large pot or Dutch oven over medium heat. You’ll know it’s ready when it starts to shimmer gently. Add the diced onion and let it sizzle and soften, becoming translucent and sweet.

This simple step is the foundation of your stew’s flavor, so give it the time it needs.

Building the Hearty Base with Mushrooms

Now, pile in all those beautiful sliced mushrooms, along with the thyme, rosemary, salt, and pepper. It will look like a mountain at first, but don’t worry.

Cook, stirring occasionally, for 7-10 minutes. You’ll witness a wonderful transformation as the mushrooms release their liquid, shrink down, and develop a gorgeous golden-brown color.

Infusing with Garlic and Depth

Clear a little space in the center of the pot and add the minced garlic. Let it cook for just about a minute, until incredibly fragrant.

That quick toast unlocks its potential, preventing any raw, sharp taste and instead gifting the stew a mellow, rounded garlic essence.

Creating the Luxurious, Thickened Broth

Sprinkle the cornstarch over the mushroom and onion mixture. Stir continuously for a minute to coat everything evenly; this will prevent any lumps later. Now, add the tamari and Dijon mustard, stirring to create a pasty, deeply flavored coating on the vegetables.

This is where the magic of a creamy, non-dairy broth begins.

Simmering to Perfection with Potatoes and Broth

Pour in the vegetable broth and add the cubed potatoes. Scrape any tasty bits from the bottom of the pot as you bring everything to a lively boil. Once bubbling, reduce the heat to a gentle simmer.

Let it cook uncovered for 15-20 minutes, just until the potatoes are tender enough to be easily pierced with a fork.

The Final Act: Beans and Creaminess

Stir in the drained white beans and the dairy-free milk. Let the stew simmer for another 10-15 minutes, uncovered. This allows the beans to heat through and the stew to thicken to a velvety, spoon-coating consistency.

It will continue to thicken as it cools, so don’t worry if it seems a tad loose.

Tasting and Serving Your Masterpiece

This is the most important step. Taste your creation. Does it need another pinch of salt? A tiny bit more tamari for savoriness? Maybe a dab more mustard for a subtle kick?

Adjust to your heart’s content, then ladle into bowls, garnish with fresh parsley, and serve immediately.

How Can I Make This Stew My Own?

The beauty of a recipe like this is its flexibility. For a smoky undertone, add a teaspoon of smoked paprika with the herbs. If you love greens, stir in a few handfuls of fresh spinach or kale during the last five minutes of cooking.

A splash of fresh lemon juice right at the end can brighten all the flavors beautifully. Think of the recipe as a trusted guide, not a strict set of rules.

Tips

Don’t rush the step of browning the mushrooms. Letting them sit undisturbed for a minute or two at a time allows for proper caramelization, which builds a foundational, rich flavor you simply can’t get otherwise.

If your stew thickens too much upon standing, which it often does, don’t fret. Just whisk in a little more vegetable broth or dairy-free milk when you reheat it until it reaches your perfect consistency.

For the ultimate cozy experience, serve this stew in a warm bowl. It’s a tiny act that makes a world of difference, keeping your meal hot for just that little bit longer.

What Are The Best Sides to Serve With This Stew?

While this stew is a complete meal all on its own, the right accompaniment can turn dinner into an event. A thick, crusty slice of sourdough bread is perfect for soaking up every last drop of the creamy broth.

For something a bit more elegant, a simple arugula salad with a sharp lemon vinaigrette provides a refreshing, peppery contrast to the stew’s richness. It’s all about balance.

Storing and Reheating for Future Comfort

This stew stores wonderfully, making it a fantastic make-ahead meal. Let it cool completely before transferring it to an airtight container; it will keep in the refrigerator for 3-4 days.

You can also freeze it for up to a month. Reheat it gently on the stovetop over low heat, adding a splash of liquid as needed to bring it back to its original, glorious state.

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White Bean Mushroom Stew Recipe

Author: Elly Cooking Method: Stovetop Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 15 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr

Servings: 4 Estimated Cost: $ 15 Calories: 380

Best Season: Fall, Winter

Description

Cozy, hearty, and comforting — what more could you ask for in a winter meal? Easy, too? You’ve got it! This 1-pot white bean and mushroom stew is all that and more. Savory mushrooms, tender potatoes, and fiber-packed white beans combine in a creamy, dairy-free broth. It’s nourishment for the body and soul. Let’s make stew, friends!

ingredients

Servings

• 3 Tbsp vegan butter (we like Miyoko’s // or sub olive oil)
• 1 medium onion, diced (1 medium onion yields ~2 cups)
• 1 lb mushrooms, sliced (1 lb yields ~7 cups // we like a mixture of shiitake and cremini)
• ³⁄₄ tsp dried thyme
• ³⁄₄ tsp dried rosemary
• ³⁄₄ tsp sea salt and pepper
• 4 cloves garlic, minced
• 2 Tbsp cornstarch (or all-purpose flour or GF blend)
• 2 tsp tamari or soy sauce (ensure gluten-free as needed)
• 1 Tbsp Dijon mustard
• 3 cups vegetable broth (or store-bought // we like Pacific Foods)
• 1 lb baby potatoes, cut into 1/2-inch cubes (1 lb yields ~3 cups)
• 2 (15 oz.) cans white beans, drained and rinsed (we like cannellini // or sub ~3 cups homemade)
• 2 cups dairy-free milk (plain, unsweetened // we used almond)

FOR SERVING (optional)

• Fresh parsley, finely chopped

Instructions

1. Add the vegan butter to a large pot or Dutch oven and heat over medium heat. Once the butter has melted, add the onion and sauté for a few minutes.
   Mark as complete
2. Next add mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7–10 minutes or until the mushrooms have released most of their moisture and begin to brown. Add the garlic and cook for another minute.
   Mark as complete
3. Next add the cornstarch and stir to coat the vegetables. Then add the tamari and mustard and stir again.
   Mark as complete
4. Add the vegetable broth and potatoes and bring to a boil. Once boiling, reduce the heat and simmer (uncovered) for 15–20 minutes, or until the potatoes are tender, stirring occasionally.
   Mark as complete
5. Stir in the beans and dairy-free milk and simmer (uncovered) for another 10–15 minutes until the vegetables are tender and the stew has thickened (it will continue to thicken as it cools). Adjust for seasoning and thickness as needed, adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin it slightly.
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6. Serve warm and optionally garnish with parsley and a sprinkle of freshly cracked black pepper.
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7. Store in a sealed container in the refrigerator for up to 3–4 days or in the freezer for up to 1 month. It will thicken as it sits. To thin, add more broth, dairy-free milk, or water when you reheat.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 serving

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 2.5g13%

Sodium 780mg33%

Potassium 920mg27%

Total Carbohydrate 54g18%

Dietary Fiber 13g52%

Sugars 6g

Protein 17g34%

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Calcium 120 mg

Iron 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use your favorite mushrooms: Cremini, shiitake, or even oyster mushrooms all work well.
• Make it gluten-free: Ensure tamari is certified GF and use a GF flour blend instead of cornstarch if preferred.
• Extra creamy? Add 1/4 cup cashew cream or full-fat coconut milk for richness.
• Pair it right: Serve with crusty bread or gluten-free bread for dipping!

Keywords: white bean stew, mushroom stew, vegan stew, cozy stew, 1-pot stew, dairy-free stew, gluten-free stew