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White Bean Mushroom Stew

White Bean Mushroom Stew
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Enjoy a cozy bowl of White Bean Mushroom Stew made with plant-based ingredients that warms hearts—perfect for meal prep or cozy dinners!

Ingredients

Scale
  • 3 Tbsp vegan butter or olive oil
  • 1 medium onion, diced
  • 1 lb mushrooms (shiitake and cremini), sliced
  • 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 gluten-free flour
  • 2 tsp tamari or soy sauce
  • 1 Tbsp Dijon mustard
  • 3 cups vegetable broth
  • 1 lb baby potatoes, cubed
  • 2 (15 oz) cans white beans, rinsed and drained
  • 2 cups unsweetened plant-based milk (almond recommended)
  • Fresh parsley, chopped (optional for serving)

Instructions

  1. Heat vegan butter or olive oil in a large pot over medium heat. Sauté diced onion until translucent.
  2. Add sliced mushrooms, thyme, rosemary, salt, and pepper; cook until mushrooms are browned.
  3. Stir in minced garlic for one minute until fragrant.
  4. Sprinkle cornstarch over the mixture; mix well to coat.
  5. Add tamari and Dijon mustard; combine thoroughly.
  6. Pour in vegetable broth and add cubed baby potatoes. Bring to a gentle boil then reduce heat to simmer for 15-20 minutes.
  7. Incorporate rinsed white beans and plant-based milk; simmer for an additional 10-15 minutes until thickened.

Nutrition

Find it online: https://kitchenmealplan.com/white-bean-mushroom-stew/