White Bean Mushroom Stew
A rich, savory plant-based stew featuring tender baby potatoes, hearty white beans, and a generous mixture of mushrooms in a creamy dairy-free broth. Dijon mustard, tamari, garlic, rosemary, and thyme provide depth, while fresh parsley adds a bright finishing touch.
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Ingredients
- 2 cans white beans 15 ounces each, thoroughly rinsed and drained
- 4 garlic cloves finely minced
- 1 pound baby potatoes chopped into 1/2-inch pieces, approximately 3 cups
- 3/4 teaspoon dried rosemary
- 2 cups nondairy milk
- 1 tablespoon Dijon mustard
- 1 medium yellow onion chopped, approximately 2 cups
- 2 tablespoons cornstarch
- 3 cups vegetable broth
- 1 pound assorted mushrooms sliced, approximately 7 cups; shiitake and cremini are recommended
- 3/4 teaspoon dried thyme
- 2 teaspoons tamari or soy sauce using a gluten-free variety when necessary
- 3 tablespoons vegan butter such as Miyoko’s, or olive oil
- 3/4 teaspoon sea salt and black pepper
- Fresh parsley chopped, for garnishing
Instructions
- Place the vegan butter or olive oil in a large pot or Dutch oven and warm it over medium heat. Once the butter has melted, add the chopped yellow onion and sauté for several minutes, allowing it to soften slightly.
- Add the sliced mushrooms along with the dried thyme, rosemary, sea salt, and black pepper. Cook for 7–10 minutes, stirring periodically, until the mushrooms have released most of their liquid and are beginning to brown.
- Stir in the minced garlic and continue cooking for approximately 1 minute, just until aromatic.
- Scatter the cornstarch evenly over the cooked vegetables and stir thoroughly so the ingredients are well coated.
- Add the tamari or soy sauce and Dijon mustard, stirring until both seasonings are evenly incorporated throughout the mushroom mixture.
- Pour in the vegetable broth and add the diced baby potatoes. Raise the heat and bring the contents of the pot to a boil.
- Once boiling, lower the heat and allow the stew to simmer uncovered for 15–20 minutes, stirring occasionally, until the potatoes become tender.
- Stir the drained white beans and nondairy milk into the simmering stew. Continue cooking uncovered for another 10–15 minutes, or until the vegetables are completely tender and the broth has thickened.
- Taste before serving and adjust the seasoning or consistency as needed. Additional tamari or salt may be used for greater saltiness, extra Dijon mustard may increase the acidity, and more nondairy milk may be stirred in for a thinner consistency.
- Ladle the stew into bowls while warm. Finish each serving with chopped fresh parsley and freshly cracked black pepper to taste.
Notes
A small squeeze of lemon juice may be added immediately before serving for an optional touch of brightness.