Cozy White Bean Mushroom Stew (Vegan)

 

Recipe adapted from Minimalist Baker

Husband-Tested in Alice’s Kitchen

Makes 4 generous servings

Cozy, creamy white bean and mushroom stew with potatoes and herbs is an easy 1-pot entrée perfect for cooler weather. This is absolutely delicious and good enough for a nice dinner party.  I served it along with Garlic Toast, Kale Salad, and some Roasted Kabocha Squash.

3 Tablespoons vegan butter 

1 medium onion, diced (about 2 cups)

2 stalks celery, minced

2 carrots, minced

1 lb. mushrooms, sliced (about 7 cups) (You can use a mixture of shiitake and cremini.)

¾ teaspoon dried thyme*

¾ teaspoon dried rosemary*

¾ teaspoon kosher salt 

¾ teaspoon freshly ground black pepper (I used ½ teaspoon Aleppo pepper.)

4 cloves garlic, minced

¼ cup white wine to deglaze the pan (This is optional, but it really added a nice touch to the stew.) 

2 Tablespoons cornstarch 

2 teaspoon tamari or soy sauce

1 Tablespoon Dijon mustard

1 teaspoon vegan Worcestershire sauce

3 cups vegetable broth (I made broth using water and No-Chicken Better Than Bouillon)

1 lb. baby potatoes, cut into 1/2-inch cubes (about 3 cups)

2 (15 oz.) cans white (cannellini) beans, drained and rinsed (or 3 cups homemade)

2 cups plain, unsweetened dairy-free milk (I used about 1 cup of soy milk plus more broth.)

Fresh parsley, finely chopped, for serving

Add the vegan butter to a large pot or Dutch oven and heat over medium heat. Once the butter has melted, add the onion, celery, and carrots and sauté for a few minutes. 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.  Deglaze the pot with white wine.

Next add the cornstarch and stir to coat the vegetables. Then add the tamari, Worcestershire, and mustard and stir again. 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.

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.

Serve warm and optionally garnish with parsley and a sprinkle of freshly cracked black pepper.

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.   

Notes:  

I used 1½ teaspoons Herbes de Provence instead of the thyme and rosemary.

Reviewers added some peas, kale or spinach to the stew for some color and added nutrition.

Nutrition (1 of 4 servings)

Calories: 403; Carbohydrates: 61.5 g; Protein: 17 g; Fat: 11.2 g; Saturated Fat: 6.3 g; Polyunsaturated Fat: 0.6 g; Monounsaturated Fat: 0.8 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 1322 mg; Potassium: 1440 mg; Fiber: 13.1 g; Sugar: 9.1 g; Vitamin A: 16 IU; Vitamin C: 15 mg; Calcium: 339 mg; Iron: 5.5 mg