Cozy, hearty, and comforting — what extra may you ask for in a winter meal? Straightforward, too? You’ve received it! This 1-pot white bean and mushroom stew is all that and extra.
Savory mushrooms, tender potatoes, and fiber-packed white beans mix in a creamy, dairy-free broth. It’s nourishment for the physique and soul. Let’s make stew, associates!
This cozy, 1-pot stew begins with sautéing onion in vegan butter (or olive oil) to deliver out its pure sweetness and infuse it with taste. Subsequent comes a beneficiant quantity of mushrooms (we like shiitake + cremini) for a wealthy mushroom taste and hearty texture.
Dried rosemary, thyme, salt, pepper, garlic, tamari, and Dijon mustard deliver this stew waves of taste. It’d sound unusual at first, however TRUST the mix!
Cornstarch (or flour) thickens the broth, potatoes deliver consolation and nourishment, and white beans make it hearty with their protein and fiber content material!
All that’s left is dairy-free milk (we used almond) for creaminess and non-obligatory parsley for a contemporary garnish on the finish.
After simmering the combination on the stovetop, the potatoes develop into tender and the flavors all meld collectively.
We hope you LOVE this white bean mushroom stew! It’s:
& SO cozy!
It’s the right simple meal for cold days both by itself or paired with toasted crusty bread (or gluten-free bread!). With 17 grams protein and 13 grams fiber per serving, plus loads of comforting potatoes, this soup offers nourishment for the physique and soul!
Extra Comforting Soups & Stews
Should you do this recipe, tell us! Go away a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 4 (entrée servings)
- 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 combination 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 (guarantee gluten-free as wanted)
- 1 Tbsp Dijon mustard
- 3 cups vegetable broth (or store-bought // we like Pacific Foods)
- 1 lb child potatoes, reduce 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 non-obligatory
- Contemporary parsley, finely chopped
Add the vegan butter to a big pot or Dutch oven and warmth over medium warmth. As soon as the butter has melted, add the onion and sauté for a couple of minutes. Subsequent add mushrooms, thyme, rosemary, sea salt, and pepper. Prepare dinner for 7-10 minutes or till the mushrooms have launched most of their moisture and start to brown. Add the garlic and cook dinner for an additional minute.
Subsequent add the cornstarch, tamari, and mustard. Stir to coat the greens. Add the vegetable broth and potatoes and produce to a boil. As soon as boiling, scale back the warmth and simmer for 15-20 minutes, or till the potatoes are tender, stirring often.
Stir within the beans and dairy-free milk and simmer for an additional 10-Quarter-hour till the stew has thickened and the greens are tender. Modify for seasoning and thickness as wanted, including extra tamari or salt for saltiness, mustard for acidity, or dairy-free milk to skinny it barely.
Serve heat and optionally garnish with parsley and a sprinkle of freshly cracked black pepper.
Retailer in a sealed container within the fridge for as much as 3-4 days or within the freezer for as much as 1 month. It’s going to thicken because it sits. To skinny, add extra broth, dairy-free milk, or water if you reheat.
*Impressed by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.
Serving: 1 serving Energy: 403 Carbohydrates: 61.5 g Protein: 17 g Fats: 11.2 g Saturated Fats: 6.3 g Polyunsaturated Fats: 0.6 g Monounsaturated Fats: 0.8 g Trans Fats: 0 g Ldl 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