Vegan White Bean Mushroom Stew

Fall weather makes me crave warm, filling meals that don’t require much fuss. When the temperature drops, I want something I can throw together in one pot and let simmer while I fold laundry or help with homework. That’s when I turn to stews.

This white bean mushroom stew has become my go-to comfort food. It’s hearty enough to satisfy everyone at dinner, but I don’t feel weighed down after eating it. The mushrooms give it that meaty texture that makes you forget you’re eating something completely plant-based. Plus, I usually have most of these ingredients sitting in my pantry already.

Want something cozy that comes together in about 30 minutes? This stew delivers every time. Serve it with some crusty bread, and you’ve got yourself a dinner that feels like a warm hug.

Which Mushrooms Work Best for the Recipe?

For this stew, you’ll want to use about a pound of mushrooms, and mixing different varieties gives you the best flavor.

Cremini mushrooms are a great base since they’re easy to find and have a nice earthy taste, while shiitake mushrooms add a deeper, more savory flavor to the mix.

If you can’t find shiitake, baby bella or even regular button mushrooms will work just fine. When shopping, look for mushrooms that feel firm and dry to the touch, and avoid any that look slimy or have dark spots. Make sure to slice them evenly so they cook at the same rate in your stew.

Options for Substitutions

• Vegan butter: If you don’t have vegan butter, olive oil works perfectly fine. You can also use avocado oil or any neutral cooking oil you have on hand.
• Mushroom mix: Any mushrooms will work here! Try button mushrooms, portobello, or oyster mushrooms if that’s what you’ve got. The cooking time stays the same regardless of which type you choose.
• White beans: Cannellini beans are traditional, but navy beans, great northern beans, or even chickpeas make good substitutes. Just keep the same amount.
• Baby potatoes: Regular potatoes work just fine – cut them into similar-sized pieces. Yukon golds or red potatoes hold their shape well in stews.
• Dairy-free milk: Any plant milk works, but unsweetened varieties like oat, cashew, or soy give the creamiest results. Avoid coconut milk as it might make the stew too sweet.
• Cornstarch: You can use flour instead – just whisk 3 tablespoons of flour with some of the broth before adding it to avoid lumps.
• Tamari: Regular soy sauce works if you’re not avoiding gluten, or try liquid aminos for a similar savory flavor.

Can I Make This Vegan White Bean Mushroom Stew in an Instant Pot?

Yes. Sauté the onion, mushrooms, garlic, thyme, rosemary, salt, and pepper in 1 tablespoon vegan butter or oil.

Stir in 2 tablespoons cornstarch, 2 teaspoons tamari, and 1 tablespoon Dijon mustard. Add 3 cups vegetable broth and 1 lb potatoes.

Pressure cook on HIGH for 6–8 minutes with natural release for 10 minutes, then quick release.

Stir in 2 cans white beans and 2 cups nondairy milk, then simmer on sauté for 5–7 minutes until thickened. Adjust seasoning and serve with parsley.

Storing Instructions

Refrigerate: This hearty stew gets even better after a day or two in the fridge! Store it in an airtight container for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep.

Freeze: You can freeze this stew for up to 3 months in freezer-safe containers or bags. Just keep in mind that the potatoes might get a slightly different texture after freezing, but the flavor stays great.

Warm Up: Gently reheat the stew on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of vegetable broth or dairy-free milk if it’s gotten too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 50-58 g
• Fat: 30-38 g
• Carbohydrates: 230-250 g

Ingredients

For the base:

• 3 tbsp vegan butter (such as miyoko’s) or olive oil
• 1 medium yellow onion, chopped (about 2 cups)
• 1 lb mixed mushrooms, sliced (about 7 cups; shiitake and cremini recommended)
• 1 lb baby potatoes, cut into 1/2-inch pieces (about 3 cups)
• 2 cans (15 oz each) white beans, rinsed and drained
• 3 cups vegetable broth
• 2 cups nondairy milk

For seasoning:

• 3/4 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp sea salt and black pepper
• 4 garlic cloves, minced
• 2 tbsp cornstarch
• 2 tsp tamari or soy sauce (gluten-free if required)
• 1 tbsp dijon mustard

For garnish:

• Chopped fresh parsley

Step 1: Sauté the Aromatics and Mushrooms

• 3 tbsp vegan butter (such as Miyoko’s) or olive oil
• 1 medium yellow onion, chopped (about 2 cups)
• 1 lb mixed mushrooms, sliced (about 7 cups; shiitake and cremini recommended)
• 3/4 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp sea salt and black pepper
• 4 garlic cloves, minced

Add the vegan butter (or olive oil) to a large pot or Dutch oven and heat over medium heat.

Once melted, add the chopped onion and sauté for a few minutes until slightly softened.

Then add the sliced mushrooms, dried thyme, dried rosemary, sea salt, and black pepper.

Cook for 7-10 minutes, stirring occasionally, until the mushrooms have released most of their moisture and start to brown.

Add the minced garlic and cook for another minute until fragrant.

Step 2: Add Thickener and Flavorings

• 2 tbsp cornstarch
• 2 tsp tamari or soy sauce (gluten-free if required)
• 1 tbsp Dijon mustard

Sprinkle the cornstarch over the sautéed vegetables and stir to coat evenly.

Pour in the tamari (or soy sauce) and Dijon mustard and mix well to combine.

This helps to build the flavor base and prepares the vegetables for simmering.

I like to make sure everything is well coated before adding the liquids for a richer stew.

Step 3: Simmer with Potatoes and Broth

• 3 cups vegetable broth
• 1 lb baby potatoes, cut into 1/2-inch pieces (about 3 cups)

Add the vegetable broth and baby potatoes to the pot.

Increase the heat to bring the mixture to a boil.

Once boiling, reduce the heat and simmer uncovered for 15-20 minutes, or until the potatoes are tender.

Stir occasionally to prevent sticking and to distribute the heat evenly.

Step 4: Incorporate Beans and Dairy-Free Milk

• 2 cans (15 oz each) white beans, rinsed and drained
• 2 cups nondairy milk

Stir in the rinsed and drained white beans and nondairy milk with the simmered mixture (from Step 3).

Continue simmering uncovered for another 10-15 minutes, until the vegetables are fully tender and the stew has thickened.

Adjust seasoning and the liquid amount as needed: more tamari or salt for saltiness, more mustard for acidity, or more nondairy milk if you’d like a thinner consistency.

I like to taste and tweak the flavors here to make the stew just right.

Step 5: Serve and Garnish

• chopped fresh parsley

Serve the stew warm, garnishing each bowl with chopped fresh parsley and a sprinkle of freshly cracked black pepper to taste.

I sometimes add a squeeze of lemon juice right before serving for a touch of brightness.

Enjoy your comforting vegan mushroom and potato stew!

Delicious Vegan White Bean Mushroom Stew

Delicious Delicious Vegan White Bean Mushroom Stew recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 19 minutes mins

Cook Time 38 minutes mins

Total Time 57 minutes mins

Servings 4

Calories 1500 kcal

Ingredients

  

For the base:

• 3 tbsp vegan butter (such as Miyoko’s) or olive oil
• 1 medium yellow onion, chopped (about 2 cups)
• 1 lb mixed mushrooms, sliced (about 7 cups; shiitake and cremini recommended)
• 1 lb baby potatoes, cut into 1/2-inch pieces (about 3 cups)
• 2 cans (15 oz each) white beans, rinsed and drained
• 3 cups vegetable broth
• 2 cups nondairy milk

For seasoning:

• 3/4 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp sea salt and black pepper
• 4 garlic cloves, minced
• 2 tbsp cornstarch
• 2 tsp tamari or soy sauce (gluten-free if required)
• 1 tbsp Dijon mustard

For garnish:

• chopped fresh parsley

Instructions

 

• Add the vegan butter (or olive oil) to a large pot or Dutch oven and heat over medium heat. Once melted, add the chopped onion and sauté for a few minutes until slightly softened. Then add the sliced mushrooms, dried thyme, dried rosemary, sea salt, and black pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms have released most of their moisture and start to brown. Add the minced garlic and cook for another minute until fragrant.
• Sprinkle the cornstarch over the sautéed vegetables and stir to coat evenly. Pour in the tamari (or soy sauce) and Dijon mustard and mix well to combine. This helps to build the flavor base and prepares the vegetables for simmering. I like to make sure everything is well coated before adding the liquids for a richer stew.
• Add the vegetable broth and baby potatoes to the pot. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and simmer uncovered for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking and to distribute the heat evenly.
• Stir in the rinsed and drained white beans and nondairy milk with the simmered mixture (from Step 3). Continue simmering uncovered for another 10-15 minutes, until the vegetables are fully tender and the stew has thickened. Adjust seasoning and the liquid amount as needed: more tamari or salt for saltiness, more mustard for acidity, or more nondairy milk if you’d like a thinner consistency. I like to taste and tweak the flavors here to make the stew just right.
• Serve the stew warm, garnishing each bowl with chopped fresh parsley and a sprinkle of freshly cracked black pepper to taste. I sometimes add a squeeze of lemon juice right before serving for a touch of brightness. Enjoy your comforting vegan mushroom and potato stew!