You know those nights when you just want something warm, filling, and ridiculously easy? That’s exactly what I’m talking about here. This white bean soup recipe is my go-to when I need comfort food without the fuss. It started one winter evening when I had a pile of mushrooms about to go bad and some canned beans sitting in the pantry. What came out of that little kitchen experiment has become something I make at least twice a month. Here’s the thing about this mushroom stew recipe: it tastes like you spent hours in the kitchen, but you didn’t. The flavors get all cozy together in one pot while you’re just hanging out, maybe scrolling through your phone or catching up on that show everyone’s been talking about. And can we talk about how good your house will smell? My neighbor actually texted me once asking what I was cooking because the aroma had drifted into the hallway. What makes this one of my favorite vegan dinner recipes is how forgiving it is. Forgot to buy baby potatoes? Use regular ones and chop them up. No almond milk? Oat milk works great. This is what I love about vegetarian stew recipes like this one. They’re flexible, they’re packed with protein and fiber, and they just make you feel good. Trust me, this belongs in your collection of easy vegan dinners. It’s become one of those cozy winter recipes that I start craving as soon as the temperature drops.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cozy White Bean Mushroom Stew Recipe
- 3) Ingredients for Cozy White Bean Mushroom Stew
- 4) How to Make Cozy White Bean Mushroom Stew
- 5) Tips for Making Cozy White Bean Mushroom Stew
- 6) Making Cozy White Bean Mushroom Stew Ahead of Time
- 7) Storing Leftover Cozy White Bean Mushroom Stew
- 8) Try these Main Course recipes next!
- 9) Cozy White Bean Mushroom Stew
- 10) Nutrition
1) Key Takeaways
- What makes this white bean mushroom stew so creamy without dairy?
- Can I make this stew in advance for meal prep?
- What type of mushrooms work best in this recipe?
- How do I prevent my stew from being too watery?
- What’s the best way to reheat leftover stew?
2) Easy Cozy White Bean Mushroom Stew Recipe
Listen, I get it. You’re standing in your kitchen at 6 PM on a Tuesday, staring into the fridge like it’s going to suddenly tell you what’s for dinner. Been there way too many times. That’s when I pull out this easy vegetarian dinner recipe. It’s become my secret weapon for those nights when cooking feels like climbing a mountain but you still want something that tastes like you actually tried.
What makes this easy vegetarian dinner recipe different from all the other stew recipes floating around? For starters, it doesn’t require you to stand over the stove babysitting it for hours. You’re looking at about 45 minutes from start to finish, and most of that time the stew is just doing its own thing on the stove. I’ve literally made this between helping my kid with homework and folding a mountain of laundry. The one pot situation means cleanup is a breeze, which is honestly half the battle on busy weeknights.
Here’s what I love most about this recipe. It’s got that stick to your ribs quality that makes you feel all warm and satisfied, but it’s not heavy. You know how some stews leave you feeling like you need a nap? Not this one. The white beans bring protein and fiber to the table, the mushrooms add this rich, almost meaty depth, and the potatoes make it comforting without being carb overload. My husband, who claims he needs meat with every meal, didn’t even notice this was vegetarian until I told him. That’s how good it is.
The flavors here are simple but they work together like magic. We’re talking about earthy mushrooms, creamy beans, tender potatoes, all swimming in this herb infused broth that gets silky smooth with just a splash of plant based milk. I’m not exaggerating when I say this has become one of my most requested recipes. My neighbor asked for it after I brought her a bowl when she was sick. Now she makes it for her family every other week.
Can we talk about the cost for a second? This recipe is stupid cheap to make. We’re talking canned beans, basic vegetables, and pantry staples. I’ve made this for under $12 and fed four people with leftovers for lunch the next day. In this economy, that’s pretty much a miracle. Plus, it scales up beautifully if you’re feeding a crowd or just want to meal prep for the week.
3) Ingredients for Cozy White Bean Mushroom Stew
Vegan Butter brings richness right from the start. I usually grab whatever brand is on sale, but if you want to go the healthier route, olive oil works just fine. The butter adds this luxurious quality that makes the whole stew taste more indulgent than it actually is. You could even use a mix of both if you’re feeling fancy.
Onion is your flavor foundation here. One medium onion gets diced up and becomes the base that everything else builds on. When it hits that melted butter and starts to sizzle, your kitchen instantly smells like something good is happening. Don’t skip the onion. I tried once when I was out and the stew just wasn’t the same. It’s like the difference between a song with and without the bass line.
Mushrooms are where this recipe really shines. I’m talking a full pound of them, sliced up. My favorite combo is half shiitake and half cremini, but honestly? Use whatever mushrooms look good at your grocery store. Button mushrooms work great too. The mushrooms shrink down quite a bit as they cook and release all their moisture, which is exactly what we want. They add this deep, savory flavor that makes people think you’ve been cooking all day.
Dried Thyme and Rosemary are the herbs that make this stew taste like home. I keep both in my spice cabinet at all times now. They bring that cozy, comforting vibe that makes you want to curl up on the couch with a bowl. Fresh herbs would be nice too, but let’s be real, dried herbs are easier and they work perfectly here. Just measure them out and toss them in.
Sea Salt and Pepper might seem basic, but good seasoning makes or breaks a dish. I use more than I think I need, then taste and adjust at the end. The salt really helps bring out all those mushroom flavors. And fresh cracked black pepper at the end? That’s the move. It adds a little bite that wakes everything up.
Garlic goes in after the mushrooms have cooked down. Four cloves might sound like a lot, but trust me, you want that garlicky goodness in every spoonful. I mince mine pretty fine so it distributes evenly throughout the stew. Sometimes I even add an extra clove or two if I’m in a garlic mood. No judgment here.
Cornstarch is your thickening agent. Two tablespoons might not seem like much, but it does the job. You could swap it for all purpose flour if that’s what you have. The cornstarch gets sprinkled over the veggies and stirred in before you add any liquid. This is what gives you that nice, thick, stew like consistency instead of just soup.
Tamari or Soy Sauce adds this salty, umami depth that makes the whole thing taste more complex. I use tamari most of the time since it’s gluten free and my sister has celiac. Regular soy sauce works just as well if that’s what you’ve got. Just a couple teaspoons and suddenly the stew has layers of flavor you can’t quite put your finger on.
Dijon Mustard sounds weird in a stew, right? But hear me out. That little bit of tang and acidity balances out all the richness. It’s like the secret ingredient that people taste but can’t identify. I’ve had friends ask me what makes this stew different, and it’s totally the mustard. Don’t skip it.
Vegetable Broth forms the base of your liquid. Three cups is what we need here. I buy the boxes from the store because making homemade broth is not happening on a weeknight. Look for low sodium if you can, so you have more control over the salt level. The broth is what carries all those herbs and spices through every bite.
Baby Potatoes make this stew hearty enough to be a full meal. Cut them into half inch cubes so they cook evenly and quickly. I leave the skins on because that’s where lots of nutrients are, and it saves time. The potatoes soak up all that flavorful broth and become tender little pillows of comfort. Sometimes I use regular potatoes if that’s what I have. Just peel and cube them.
White Beans are the protein powerhouse here. Two cans, drained and rinsed. I’m partial to cannellini beans because they’re creamy and hold their shape nicely, but great northern beans work too. These beans are what make this stew filling enough to satisfy even the hungriest person at your table. Plus, the fiber keeps you full for hours.
Dairy Free Milk is what makes this stew creamy without any actual cream. I use unsweetened almond milk most of the time, but oat milk is amazing here too. It adds this silky texture that makes each spoonful feel luxurious. Two cups might seem like a lot, but it’s what transforms this from a regular vegetable stew into something special. The milk mellows out all the flavors and brings everything together.
4) How to Make Cozy White Bean Mushroom Stew
Step 1. Grab your largest pot or Dutch oven and put it on the stove over medium heat. Drop in that vegan butter and watch it melt and start to foam a little. Once it’s all melted and bubbly, throw in your diced onion. Let it cook for a few minutes, stirring occasionally, until it starts to soften up and smell amazing. You’ll see it become translucent and that’s when you know it’s ready for the next step.
Step 2. Time to add those sliced mushrooms along with your thyme, rosemary, salt, and pepper. This is where things start to get real. The mushrooms are going to look like they’re taking over your pot at first, but don’t panic. They’ll shrink down dramatically as they cook. Stir everything together and let it cook for about 7 to 10 minutes. You’re waiting for the mushrooms to release all their liquid and then start to brown. When they get that golden color, toss in your minced garlic and cook for another minute until you can smell it.
Step 3. Sprinkle that cornstarch over your mushroom mixture and stir it around really well. You want every piece of vegetable coated with that cornstarch. Then add your tamari and Dijon mustard, giving it another good stir. Now pour in your vegetable broth and add those cubed potatoes. Crank up the heat to get everything boiling. Once you see those bubbles breaking the surface, turn it back down to a simmer.
Step 4. Let everything simmer away uncovered for about 15 to 20 minutes. You’re watching for the potatoes to get tender. Stick a fork in one to check. If it slides in easily, you’re good to go. Give it a stir every now and then so nothing sticks to the bottom of the pot. This is when your kitchen starts smelling incredible and people start wandering in asking when dinner will be ready.
Step 5. Stir in those white beans and your dairy free milk. Let the whole thing simmer uncovered for another 10 to 15 minutes. The stew will start to thicken up as it cooks. It’ll get even thicker as it sits and cools down, so if it looks a little thin right now, that’s totally normal. This is your chance to taste and adjust the seasoning. Need more salt? Add a splash more tamari. Want it tangier? Another squeeze of mustard works wonders. Too thick already? Thin it out with more milk.
Step 6. Ladle that beautiful stew into bowls and get ready to dig in. I always top mine with some chopped fresh parsley if I have it around and a few good cracks of black pepper. The parsley adds a pop of freshness that cuts through all that richness. A piece of toasted crusty bread on the side is pretty much mandatory in my house. You need something to soak up every last drop of that flavorful broth.
Step 7. If you’ve got leftovers, and you probably will, they’re going to thicken up quite a bit in the fridge. That’s completely normal. When you reheat it, just add a splash of vegetable broth, milk, or even water to loosen it back up. I actually think this stew tastes even better the next day after all the flavors have had time to get to know each other. It’s one of those recipes that improves with age, kind of like a good friendship.
5) Tips for Making Cozy White Bean Mushroom Stew
Let’s talk mushrooms for a second. The type you choose really does make a difference in the final flavor. Shiitake mushrooms bring this almost meaty, umami richness that’s hard to beat. Cremini mushrooms, which are just baby portobellos, add great depth too. I like mixing the two for complexity. But here’s the thing, if all you can find are regular white button mushrooms, go for it. They’ll still taste great. Just maybe grab an extra handful to make up for their milder flavor.
The key to great mushrooms in this stew is giving them enough time to brown. Don’t rush this step. When mushrooms first hit the pan, they’ll release a ton of water. Let that water cook off completely. Once the pan starts to dry out, that’s when the browning happens. That golden color you’re looking for? That’s pure flavor right there. Those browned bits add so much depth to your stew. If you pull them off the heat too early when they’re still pale, you’re missing out on all that good stuff.
Now about those potatoes. Size matters here, folks. If you cut them too big, they won’t cook through in time. Too small and they’ll fall apart into mush. Half inch cubes are the sweet spot. They cook through perfectly and hold their shape. I’ve made this recipe dozens of times and that size has never let me down. If you’re using bigger potatoes instead of baby ones, just make sure you cut them all roughly the same size so they cook evenly.
Here’s something I learned the hard way. Don’t skip the step of coating your veggies in cornstarch before adding the liquid. I tried adding the cornstarch later once and ended up with lumpy stew. No bueno. When you sprinkle it over the mushrooms and onions and stir it around, you’re creating this coating that’ll thicken your broth evenly. It’s like making a roux but easier. The cornstarch needs those few seconds of heat before the liquid hits to work its magic properly.
Let me tell you about the milk situation. Different plant milks behave differently in cooking. Almond milk is my go to because it’s neutral and creamy. Oat milk is thicker and adds a subtle sweetness that works beautifully here. Soy milk can work but it sometimes has a stronger flavor. Stay away from coconut milk unless you want your stew to taste like coconut, which might be good but it’s not what we’re going for here. Whatever you use, make sure it’s unsweetened and unflavored.
The stew will continue to thicken as it sits. When it’s fresh off the stove, it might look a little thinner than you expect. Give it 10 minutes to cool down and you’ll see it transform into proper stew consistency. If you’re planning to have leftovers, you might even want to keep it slightly thinner than you think you need because it’ll firm up overnight in the fridge. You can always add more liquid when reheating, but you can’t take it away.
6) Making Cozy White Bean Mushroom Stew Ahead of Time
This stew is basically made for meal prep. I make a double batch every couple of weeks and portion it out for lunches. It keeps beautifully in the fridge for up to four days, maybe even five if your fridge is really cold. The flavors actually get better as everything sits together. Those herbs have time to infuse the broth, the beans absorb more of that garlicky goodness, and everything just melds into this cohesive, delicious bowl of comfort.
If you’re making this ahead for a dinner party or just to have ready for busy weeknights, here’s what I do. Make the whole recipe as directed, let it cool completely, then transfer it to containers. Don’t worry about it being too thick. When you reheat it, you’ll add some liquid back in and it’ll be perfect. I usually portion mine into individual servings so I can just grab one and heat it up for lunch without thawing a whole batch.
The freezer is your friend with this recipe. This stew freezes incredibly well for up to a month. Some people worry about freezing potatoes, but honestly, I’ve never had an issue with it in this stew. The texture holds up just fine. When you’re ready to eat it, let it thaw in the fridge overnight, then reheat it gently on the stove. Add a splash of broth or water as it heats up to get the consistency back where you want it. It tastes just as good as the day you made it.
One trick I’ve learned is to slightly undercook the potatoes if I know I’m freezing the stew. They’ll finish cooking when you reheat it, so this prevents them from getting mushy. Just take the stew off the heat when the potatoes are almost tender but still have a tiny bit of firmness. Then when you reheat, they’ll be perfect. It’s a small thing but it makes a difference in the final texture.
Want to get even more ahead? You can prep all your vegetables the night before. Chop your onions, slice your mushrooms, cube your potatoes, and keep them in containers in the fridge. The next day, everything comes together super fast. Just don’t drain your beans until you’re ready to use them. They stay fresher that way. Having everything prepped means you can have this stew on the table in 30 minutes instead of 45.
7) Storing Leftover Cozy White Bean Mushroom Stew
Let’s get into the nitty gritty of storing this stew properly. First things first, let it cool down before you stick it in the fridge. I know you want to clean up and be done, but putting hot food directly into the fridge can raise the temperature and mess with everything else in there. Let it sit on the counter for about 30 minutes, then transfer it to your storage containers. I use glass containers with tight fitting lids because they don’t stain and they’re microwave safe.
When you’re storing this stew, make sure your containers are actually airtight. You don’t want it absorbing odors from other foods in your fridge. Nobody wants their stew tasting like last night’s salmon. I learned this lesson the hard way. The stew will thicken up quite a bit overnight. Don’t freak out when you open your container the next day and it looks more like thick gravy than stew. That’s completely normal and expected.
Reheating is easy. You can use the microwave or the stovetop, whichever you prefer. For the microwave, I do it in 90 second bursts, stirring between each one. Add a splash of water, broth, or milk before you start heating to help loosen it up. For stovetop reheating, put it in a pot over medium low heat and stir frequently. Again, add some liquid to get it back to the right consistency. It usually takes about 5 to 7 minutes to heat through completely.
Here’s something nobody tells you about storing soup and stew. The potatoes might get a little softer after a day or two in the fridge. They’re still perfectly fine to eat, just a bit more tender. Some people actually prefer it that way. The beans stay firm though, which is nice. They maintain their texture even after multiple reheating cycles. If you’re someone who really cares about potato texture, you could always make the stew without potatoes and add freshly cooked ones when you reheat. But honestly, that’s extra work and I’ve never bothered.
One more storage tip. If you’ve frozen a batch and you’re planning to eat it within a few days of thawing, you can thaw it in the fridge overnight. But if you need it faster, you can actually reheat it from frozen. Just put the frozen stew in a pot with a little extra liquid, cover it, and heat it over low heat, stirring occasionally as it thaws and heats through. It takes longer but it works in a pinch. I’ve done this more times than I can count when I forgot to pull dinner out in time.
8) Try these Main Course recipes next!
9) Cozy White Bean Mushroom Stew
Easy Vegetarian Dinner Recipes: Cozy White Bean Mushroom Stew That’ll Warm Your Soul
Ingredients
- 3 Tbsp vegan butter (or olive oil if you prefer)
- 1 medium onion, diced (about 2 cups)
- 1 lb mushrooms, sliced (I love using a mix of shiitake and cremini, around 7 cups)
- 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 works too)
- 2 tsp tamari or soy sauce (make sure it’s gluten-free if needed)
- 1 Tbsp Dijon mustard
- 3 cups vegetable broth (homemade or store-bought)
- 1 lb baby potatoes, cut into 1/2-inch cubes (about 3 cups)
- 2 (15 oz.) cans white beans, drained and rinsed (cannellini beans are my favorite)
- 2 cups dairy-free milk (plain, unsweetened, I usually grab almond milk)
Instructions
- Grab a large pot or Dutch oven and melt your vegan butter over medium heat. Once it’s all melty, toss in the diced onion and let it sauté for a few minutes until it softens up.
- Now add your sliced mushrooms along with the thyme, rosemary, salt, and pepper. Let this cook for about 7 to 10 minutes. You’ll know it’s ready when the mushrooms have released their moisture and are starting to get a nice golden brown color. Throw in the minced garlic and cook for another minute or so.
- Sprinkle the cornstarch over everything and give it a good stir to coat all those veggies. Then add your tamari and mustard, stirring again. Pour in the vegetable broth and add the cubed potatoes. Crank up the heat to bring it to a boil.
- Once it’s boiling, turn the heat down and let it simmer uncovered for 15 to 20 minutes. You’re waiting for those potatoes to get nice and tender. Give it a stir now and then.
- Stir in the white beans and dairy-free milk. Let everything simmer together uncovered for another 10 to 15 minutes. The stew will thicken up as it cooks, and it’ll get even thicker as it cools down. Taste it and adjust the seasonings if you want. Need more salt? Add a splash more tamari. Want it tangier? A bit more mustard does the trick. Too thick? Thin it out with some extra milk.
- Serve it up warm. I like to sprinkle some fresh parsley on top and add a few cracks of black pepper. A slice of toasted crusty bread on the side is pretty much mandatory in my book.
- Leftovers keep in a sealed container in the fridge for up to 4 days. You can also freeze this for up to a month. Just remember it’ll thicken up quite a bit, so add some broth, milk, or water when you reheat it.
10) Nutrition
Serving Size: 1/4 of the stew, Calories: 403, Sugar: 9.1 g, Sodium: 1322 mg, Fat: 11.2 g, Saturated Fat: 6.3 g, Carbohydrates: 61.5 g, Fiber: 13.1 g, Protein: 17 g, Cholesterol: 0 mg
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