Cozy, hearty, and comforting — what more could you ask for in a winter meal? Easy, too? You’ve got it! This 1-pot white bean and mushroom stew is all that and more.
Savory mushrooms, tender potatoes, and fiber-packed white beans combine in a creamy, dairy-free broth. It’s nourishment for the body and soul. Let’s make stew, friends!
This cozy, 1-pot stew begins with sautéing onion in vegan butter (or olive oil) to bring out its natural sweetness and infuse it with flavor. Next comes a generous amount of mushrooms (we like shiitake + cremini) for a rich mushroom flavor and hearty texture.
Dried rosemary, thyme, salt, pepper, garlic, tamari, and Dijon mustard bring this stew waves of flavor. It might sound strange at first, but TRUST the combination!
Cornstarch (or flour) thickens the broth, potatoes bring comfort and nourishment, and white beans make it hearty with their protein and fiber content!
All that’s left is dairy-free milk (we used almond) for creaminess and optional parsley for a fresh garnish at the end.
After simmering the mixture on the stovetop, the potatoes become tender and the flavors all meld together.
We hope you LOVE this white bean mushroom stew! It’s:
Creamy
Herby
Savory
Hearty
Warming
& SO cozy!
It’s the perfect easy meal for chilly days either on its own or paired with toasted crusty bread (or gluten-free bread!). With 17 grams protein and 13 grams fiber per serving, plus plenty of comforting potatoes, this soup provides nourishment for the body and soul!
More Comforting Soups & Stews
- Lentil Mushroom Stew over Mashed Potatoes
- 1-Pot Chickpea Tomato Peanut Stew (West African-Inspired)
- Instant Pot Curried Lentil Soup (Indian-Inspired)
- Hearty Lentil Fesenjān (Pomegranate Walnut Stew)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Cozy White Bean Mushroom Stew (Vegan)
Ingredients
- 3 Tbsp vegan butter (we like Miyoko’s // or sub olive oil)
- 1 medium onion, diced (1 medium onion yields ~2 cups)
- 1 lb mushrooms, sliced (1 lb yields ~7 cups // we like a mixture of shiitake and cremini)
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt and pepper
- 4 cloves garlic, minced
- 2 Tbsp cornstarch (or all-purpose flour or GF blend)
- 2 tsp tamari or soy sauce (ensure gluten-free as needed)
- 1 Tbsp Dijon mustard
- 3 cups vegetable broth (or store-bought // we like Pacific Foods)
- 1 lb baby potatoes, cut into 1/2-inch cubes (1 lb yields ~3 cups)
- 2 (15 oz.) cans white beans, drained and rinsed (we like cannellini // or sub ~3 cups homemade)
- 2 cups dairy-free milk (plain, unsweetened // we used almond)
FOR SERVING optional
- Fresh parsley, finely chopped
Instructions
- Add the vegan butter to a large pot or Dutch oven and heat over medium heat. Once the butter has melted, add the onion 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.
- Next add the cornstarch and stir to coat the vegetables. Then add the tamari 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
*Inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.
Stephanie says
So delicious! Worked out really well. Subbed fancy mushrooms for button ones and used fresh herbs. Definitely will make I again!
Amazing! We’re so glad you enjoyed the soup and will be making it again, Stephanie. Thank you for sharing! xo
Sherry says
Will this work if I omit the cornstarch/flour? Maybe mash a bit of the beans before adding to have a stew consistency?
Hi Sherry, that could work! It may not be quite as thick though. We’d love to hear if you try it!
Jane says
I’ve made this dish a number of times, and each time it’s a hit. Tasty, creamy, yummy!
Amazing! We’re so glad you’ve been enjoying it, Jane. Thank you for the lovely review! xo
AK says
I need a low carb version – would this work without the potatoes?
Hi, it wouldn’t be as thick and satisfying without the potatoes, but it would work flavor-wise. You could try a little bit of cauliflower or some other veggies (maybe green beans?). Hope that helps!
Jaime Ann says
I made this but I was short a can of white beans so subbed chickpeas. You know what? It was still really really good!!
Whoop! We’re so glad you enjoyed it, Jaime! xoxo
Bella says
I don’t have a Dutch oven, so would I be able to make this in a large pot if I sautéed the mushrooms in a pan? Additionally, would you recommend reducing the amount of beans, mushrooms, or potatoes? Thanks!
Hi Bella! You can definitely make it in a large pot and keep all of the ingredient amounts the same. We hope you enjoy!
Susie says
This is my absolute favorite soup and I love soup. I usually don’t have more than one kind of mushroom hanging around and I have used different kinds of non-dairy milk…no matter it is always so delicious. I have lost track of how many times I have made this creamy soup!
Yay! We’re so glad you enjoy the recipe and have been making it on repeat! Thank you for the lovely review, Susie! xo
Smilingreeneyes says
Wow, this stew is beyond delicious!!! The earthy,umami and creamy broth is the essence of comfort food!! I added some chili flakes for a hint of heat! I’ll definitely be making this again!❤️
Yay! We’re so glad you enjoy it. Thank you for the lovely review! xo
Andy says
Delicious & easy. My grocery does not carry cremini mushrooms so I just used “baby bellas.” Also subbed 1 lg potato for the baby potatoes.
Lovely! Thanks so much for sharing, Andy!
Neomi Gniwisch says
Hi this is an excellent recipe thank you !! Only thing is I think the two tsp tamari might have been a mistake becomes when I added more tamari it was delicious ! So I think it is supposed to be two Tablespoons… not teaspoons .. thank you 😊
We’re so glad you enjoyed it, Neomi! More tamari will add more flavor :) We just used 2 teaspoons. Thank you for sharing your experience! xo
Nora Clock says
A fantastic recipe – My meatasaur hubby had to force himself to stop eating after his third bowl! Thank you so much for this recipe.
HA, love it! We’re so glad you both enjoyed the recipe, Nora! xoxo
Bebecca says
I’m not vegan or even vegetarian but I don’t mind not eating meat so I tried this, it was so good. I made it by the recipe and it had a little too much pepper for my taste but hubby liked the zing of it. I usually taste and add and taste and add more but not with this, I tasted and left it alone. I think it would be good over riced cauliflower. I’m adding this to our rotation of favorites, I’m trying to branch out.
Amazing! We’re so glad you and your husband enjoyed it. xo
Rosie AIELLO says
I’d rate it 4.5 but didn’t have a choice. It was very good and when the hubby loves it, well, that means this recipe is a keeper! I liked that you provided both weight and cup measurements. The soup was creamy and we loved the texture of the mushrooms and potatoes.
Would you by any chance have instructions if we were to make it with an InstaPot?
Thank you for your generosity in sharing your delicious recipe.
Thank you for sharing your experience, Rosie! We’re so glad it’s a keeper! We haven’t tried it in the Instant Pot, but another reader mentioned success cooking for 1 minute on high pressure. Hope that helps!
Deborah Fecak says
This recipe is outstanding, I’ve made it 3 times in about 10days, no modifications because it was perfect as is!! Thank you for this one!!!
We’re SO glad you’re enjoying it, Deborah! Thanks so much for the lovely review. xo
Terri says
This is such a warm, comforting dish! I did have to modify the salt intake. I’m on a low sodium diet so it was only a matter of using low sodium vegetable broth and low sodium tamari. so delicious!! thank you!
We’re so glad you enjoyed it, Terri! Thanks so much for sharing your modifications as well. xo
Cat says
I am really looking forward to trying this! It sounds delicious. First, a HUGE thank you for including the approximate cup equivalents for many of the items. It really helps and is a step many recipe bloggers don’t think of.
I was wondering, have you had any experience using dried mushrooms and if so, if you think they’d be a good fit in this recipe? I got a big Jar of mixed dried mushrooms in a gift exchange and am looking for ways to use them.
Hi Cat! Hmmm… We think for this recipe fresh mushrooms are best since they are the star of the show! We hope you enjoy it though!
Schecky says
Looking forward to making this recipe. I have a question, I only have one can of 15.5 oz of white beans. Will that change the consistency of the soup or do you have any recommendations?
We would suggest using less liquid!
Brooke says
I used coconut milk and potato starch because that is what I had. My husband and I are new to vegan eating and this was my first Vegan soup. We loved it! Earthy and creamy just what I was hoping for.
So glad you both enjoyed it, Brooke! Thanks so much for sharing. xo
Beth Martin says
Delicious and perfect for a rainy winter night. Next time I might add a little miso paste for extra umami. My husband volunteered that he loved it too.
Lovely! Thank you for sharing, Beth! xo
Kel says
Really liked this!! Would definitely make again! Easy and tastes like a restaurant meal! :)
We’re so glad you enjoyed it, Kel! Thanks so much for the lovely review!
Tammy S says
Wow! Maybe my favorite soup right now! So easy and so delicious! I followed the recipe, only thing I didn’t have was cornstarch so I made it with arrowroot and it is just wonderful!
We’re so glad you enjoyed it, Tammy! Thanks for sharing. xo
Korie says
Can you freeze this after it’s cooked?
Hi Korie! You can freeze it after cooking in an airtight container for up to one month.
Colleen says
This was simple, quick to make and delicious. I cut back a little on the liquid and added some peas. I will definitely make again. Thanks for the post.
We’re so glad you enjoyed it, Colleen! Thanks so much for the lovely review!
Ron E Barrett says
This was great for a wintery soup. Added a big glob of miso and a ton of dried assorted shrooms i rehydrated with broth to mine. Cause I had them on hand. Will make again
We’re so glad you enjoyed it, Ron! Your modifications sound delicious. Thank you for sharing!
Kaz says
Thoroughly enjoyed this. Made as per recipe using soy milk and served it with sourdough.
We’re so glad you enjoyed it! Thank you for sharing! xo
Kim says
Holy smokes, this was amazing. Stick to your ribs yumminess, perfect for a cold winter night. I added peas for some sweetness, and oatmilk was our milk of choice.
Highly recommend!!!
Amazing! We’re so glad the oat milk worked out. Thank you for the lovely review, Kim! xo
Kim says
Okay, I’ve got oatmilk or a can of coconut cream. Which do you think would be best? Anybody use either of these options?
Hi Kim, We’d say coconut cream (assuming it’s unsweetened), but we’d recommend diluting with water so it doesn’t add a coconut flavor. Hope that helps!
Sarah says
This stew was so delicious and super filling! We made enough for 4 servings and will be eating it throughout the week for lunch. I can’t wait to have this again tomorrow and am so happy that we tried it! Follow this to a T and you’ll be loving it. We did add another 3/4 Tbsp of Dijon and had to use mushroom stock but it was still fantastic! 👏👏👏
Aw, yay! We’re so happy you enjoy it and are excited to have it again. Thank you for the lovely review, Sarah! xo
Heather says
This was excellent. I used navy beans instead of cannellini, added extra garlic and added a drizzle of balsamic vinegar at the end. Easy to prepare and great for leftovers.
Those modifications sound lovely, Heather! Thanks so much for sharing! xo
Alyssa says
Followed the instructions exactly, and when the time was up, it was way too liquidy, so I left it a little longer, and it still wasn’t absorbing properly. I ended up having to dump a lot of arrowroot starch (like maybe a cup!) in and bump the heat up with quite a fair bit of extra time in order to get this to the stewy consistency I had been hoping for, but of course, with all that extra arrowroot starch in it, that affected the flavor to make it a tad bit chalky. It could be an issue with my burner, but I would definitely cut down the plant milk by about a cup or so in order to avoid this issue if I make it again. Otherwise, the recipe was easy to follow, nutritious, and pretty tasty!
Sorry it didn’t turn out quite right, Alyssa! It does sound like it needed to cook a bit longer.
Jane says
What a tasty and wonderfully rich stew! Easy to prepare! Thank you!❣️❤️
We’re so glad you enjoyed it, Jane. Thank you for the lovely review! xo
E says
Amazing recipe. I bumped up the soy sauce and Dijon!
We’re so glad you enjoyed it! Thank you for sharing!
Lisa says
This was DELICIOUS! I used extra large cloves of garlic, an extra tsp of soy sauce, and an extra 1/2 TBSP of Dijon. It still tasted like it needed a little something else so I added a bit of agave syrup to it and OH MY that knocked the balance of flavors our of the park. So good! Thanks for the great recipe!!
Amazing! We’re so glad you enjoyed it, Lisa. Thank you for sharing! xo
Sienna Longden says
This is delicious!! I added double the garlic just because I love it, and it turned out so good! Will definitely be making this recipe again and again.
Amazing! Thank you for sharing, Sienna! xo
Marie says
Made this tonight and it was so savory, warming and satisfying – the mushrooms really are the star! I used regular butter and 2% milk because I’m not vegan and it turned out great. Thanks for the delicious recipe, I’ll be making it again :)
We’re so glad you enjoyed it, Marie. Thank you for sharing! xo
Erin says
This is one of the best recipes I have ever made. It is going in the rotation for sure! I was scared to try it because I don’t have a dutch oven and only have minimal cooking equipment because of my space. I actually made this in the Instant Pot and it turned out perfectly! I just set it for one minute and it turned out perfectly.
Amazing! Thank you so much for the lovely review, Erin!
Claire says
Did you sautee the mushrooms and other ingredients first in the instant pot, then put the potatoes and pressure cook for 1 minute? or add potatoes and beans and pressure cook? I’m interested in cooking it in the instant pot also!
Valerie Lunsford says
I wasn’t so sure about the combination of flavors but it was delicious! I was still thinking about how good it was when I went to bed and even thought about it when I got up, which is why I decided to write this review.
I only had one can of beans, which made it more of a soup, and no vegetable broth. I used Smoky Chipotle Better Than Boullion to make the broth and it was fantastic. I will definitely make it on repeat.
We’re so glad you loved it so much, Valerie. Thank you for taking the time to leave a review! xo
Pallas says
sounds delicioussssss. question! how would one adjust instructions in order to make it crock-pot friendly? I’m trying to minimize stovetop time with all of our thanksgiving dishes in mind lol.
Hi Pallas, for best success, we’d suggest making ahead on the stovetop and then adding to the crockpot to warm it. If you wanted to make more of it in the crockpot, keep in mind the cornstarch step requires bringing it to a boil to get it to thicken, so we’d say at least bring it to a boil in step 2 before transferring to the crockpot and cooking on low for 4-6 hours. Hope that helps!
Jackie says
When I saw this recipe, it looked so good I had to make it. I am not vegan, so I used butter and milk. Also added some carrots & celery with the onions just to amp up the veggies. It was Delicious! I will definitely be passing this along to my niece who is vegan. What a great recipe – thanks!!
Amazing! We’re so glad you enjoyed it. Thank you for sharing, Jackie! xo