How do I store and reheat white bean mushroom stew?

Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 1 month. When reheating, do so gently on the stove or in the microwave, adding a splash of almond milk, broth, or water to loosen the stew as it thickens with time.

Can I use dried beans instead of canned white beans?

Yes! If you prefer dried beans, cook about 1.5 cups of dried white beans (such as cannellini or great northern) until tender before adding them to the stew. This equals roughly the same amount as two 15-ounce cans.

Is this stew suitable for gluten-free or low-carb diets?

Absolutely. Just make sure to use gluten-free tamari and either cornstarch or arrowroot powder instead of all-purpose flour. For a lower-carb version, substitute the baby potatoes with cauliflower or celery root for a similar hearty texture with fewer carbs.

White Bean Mushroom Stew – Cozy One-Pot Vegan Recipe

Name: White Bean Mushroom Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 3 tbsp vegan butter or olive oil; 1 medium onion, diced (~2 cups); 1 lb mushrooms (shiitake + cremini), sliced (~7 cups); 3/4 tsp dried thyme; 3/4 tsp dried rosemary; 3/4 tsp sea salt; 1/2 tsp black pepper; 4 cloves garlic, minced; 2 tbsp cornstarch (or all-purpose flour or gluten-free blend); 2 tsp tamari or soy sauce; 1 tbsp Dijon mustard; 3 cups vegetable broth; 1 lb baby potatoes, cubed (~3 cups); 2 cans (15 oz each) white beans (cannellini), drained and rinsed (~3 cups); 2 cups unsweetened dairy-free milk (e.g., almond milk); Fresh parsley, chopped (optional, for garnish)

Description

Cozy, creamy, and full of savory flavor, this White Bean Mushroom Stew is a one-pot vegan meal made with hearty mushrooms, tender potatoes, white beans, and herbs simmered in a dairy-free broth. Perfect for chilly days, this comforting stew is both nourishing and satisfying.

Ingredients

Scale

3 tbsp vegan butter or olive oil
1 medium onion, diced (~2 cups)
1 lb mushrooms (shiitake + cremini), sliced (~7 cups)
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt
1/2 tsp black pepper
4 cloves garlic, minced
2 tbsp cornstarch (or all-purpose flour or gluten-free blend)
2 tsp tamari or soy sauce
1 tbsp Dijon mustard
3 cups vegetable broth
1 lb baby potatoes, cubed (~3 cups)
2 cans (15 oz each) white beans (cannellini), drained and rinsed (~3 cups)
2 cups unsweetened dairy-free milk (e.g., almond milk)
Fresh parsley, chopped (optional, for garnish)

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Instructions

Add vegan butter to a large pot over medium heat. Once melted, add the diced onion and sauté until translucent, about 3–4 minutes.
Add sliced mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7–10 minutes, stirring occasionally, until mushrooms are browned and have released their moisture.
Add minced garlic and sauté for another minute until fragrant.
Sprinkle in cornstarch and stir to coat the vegetables evenly.
Add tamari and Dijon mustard, stirring to combine.
Pour in the vegetable broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes or until potatoes are tender.
Stir in the white beans and dairy-free milk. Simmer for another 10–15 minutes, uncovered, allowing the stew to thicken and flavors to meld.
Taste and adjust seasoning with additional salt, mustard, or milk as needed.
Serve hot, garnished with chopped parsley and cracked black pepper if desired.

Notes

Stew will thicken more as it cools; add broth or milk when reheating to loosen.
For gluten-free, ensure tamari and thickener (e.g., cornstarch) are certified gluten-free.
Use oat or soy milk as alternatives to almond milk.
Leftovers can be refrigerated for up to 4 days or frozen for up to 1 month.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Vegan, Gluten-Free (optional)

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: 1.4 g
Trans Fat: 0 g
Carbohydrates: 61.5 g
Fiber: 13.1 g
Protein: 17 g
Cholesterol: 0 mg