Cozy, hearty, and comforting — what extra may you ask for in a winter meal? Simple, too? You’ve bought 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, mates!
This cozy, 1-pot stew begins with sautéing onion in vegan butter (or olive oil) to convey 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 convey this stew waves of taste. It’d sound unusual at first, however TRUST the mix!
Cornstarch (or flour) thickens the broth, potatoes convey 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 elective parsley for a recent 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 supplies nourishment for the physique and soul!
Extra Comforting Soups & Stews
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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 mix 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 mix)
- 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 Meals)
- 1 lb child potatoes, minimize 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 selfmade)
- 2 cups dairy-free milk (plain, unsweetened // we used almond)
FOR SERVING elective
- 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 one more 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 one more 10-Quarter-hour till the stew has thickened and the greens are tender. Alter 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 is going to thicken because it sits. To skinny, add extra broth, dairy-free milk, or water whenever 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