When the weather turns chilly, there’s nothing quite like a warm bowl of stew to bring comfort to the table. This 1-pot White Bean and Mushroom Stew is creamy, hearty, and packed with flavor—all while being completely vegan and naturally gluten-free.
With tender potatoes, savory mushrooms, and protein-rich white beans, this stew is a wholesome dinner that nourishes both body and soul. Best of all, it comes together in just 45 minutes, making it perfect for weeknights or lazy weekends.
Why You’ll Love This Stew
- One-pot recipe → easy cooking, minimal cleanup
- Plant-based and gluten-free → fits a variety of diets
- Creamy without dairy → thanks to almond milk (or any dairy-free alternative)
- Protein + fiber-rich → filling and satisfying with 17g protein and 13g fiber per serving
- Flavorful & cozy → infused with rosemary, thyme, garlic, tamari, and Dijon mustard
Ingredients You’ll Need
Here’s everything that makes this stew cozy, hearty, and delicious:
- Vegan butter or olive oil → adds richness
- Onion → base flavor for the stew
- Mushrooms (shiitake + cremini recommended) → savory, meaty texture
- Garlic, thyme, rosemary → layers of herby flavor
- Cornstarch or flour → thickens the broth
- Tamari or soy sauce → umami depth
- Dijon mustard → subtle tang that balances richness
- Vegetable broth → flavorful liquid base
- Potatoes → hearty, comforting bite
- White beans (cannellini preferred) → protein + creaminess
- Unsweetened almond milk (or any dairy-free milk) → creamy finish
- Fresh parsley → optional garnish for brightness
How to Make White Bean Mushroom Stew
Step 1: Sauté the aromatics
In a large pot or Dutch oven, melt the vegan butter (or heat olive oil). Add diced onion and cook until softened and fragrant. Toss in the mushrooms, thyme, rosemary, salt, and pepper. Cook until the mushrooms release moisture and begin to brown. Add garlic and sauté for another minute.
Step 2: Build flavor
Sprinkle in cornstarch to coat the veggies. Stir in tamari and Dijon mustard for rich, savory flavor.
Step 3: Simmer the stew
Pour in vegetable broth and add cubed potatoes. Bring to a boil, then reduce heat and simmer uncovered until the potatoes are tender (about 15–20 minutes).
Step 4: Make it creamy
Stir in the white beans and dairy-free milk. Let simmer for another 10–15 minutes until everything is creamy and well combined. Adjust seasoning with extra tamari, mustard, or salt as needed.
Step 5: Serve and enjoy
Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.
Tips & Variations
- For a thicker stew: Let it simmer a bit longer, or add extra cornstarch.
- For more veggies: Toss in chopped kale, spinach, or carrots.
- Not vegan? Readers report success using 2% or whole milk.
- Meal prep friendly: Keeps 3–4 days in the fridge or up to 1 month in the freezer.
Nutrition (per serving, 4 servings)
- Calories: 403
- Protein: 17 g
- Carbs: 61.5 g
- Fiber: 13 g
- Fat: 11.2 g
- Sodium: 1322 mg
- Potassium: 1440 mg
This stew is a powerhouse of plant-based nutrition—high in fiber, protein, and flavor.
Serving Suggestions
This hearty stew is a complete meal on its own, but it’s even better with:
- A slice of toasted crusty bread (or gluten-free bread)
- A simple green salad on the side
- Freshly cracked black pepper for extra flavor
Final Thoughts
This White Bean and Mushroom Stew is everything a cozy dinner should be—creamy, herby, nourishing, and deeply satisfying. Whether you’re plant-based or just looking for a lighter, veggie-packed dinner, this recipe is sure to become a cold-weather favorite.
Serve it with bread, share it with family, and let this wholesome bowl of goodness warm your table.