I’m always on the lookout for those cozy, hearty meals that are nutritious and satisfying enough for the whole family.

This White Bean & Mushroom Stew ticks all those boxes! It’s comforting, packed with plant-based goodness, and comes together easily.

Whether you’re a busy mom needing something simple yet delicious or looking to incorporate more meatless meals into your week, this recipe is a winner.

Why I Love It:

1. Loaded with Nutrients: This stew is filled with protein-packed white beans and nutrient-dense mushrooms.

2. Rich, Savory Flavors: The depth of flavor from the mushrooms paired with fresh herbs gives this dish a cozy, comforting vibe.

3. Perfect for Batch Cooking: You can easily make this stew in bulk, store it in the fridge or freezer, and enjoy it later. That’s meal-prepping done right!

Key Ingredients:

• White Beans: Fiber and protein powerhouses.

• Mushrooms: Rich in umami flavor and B vitamins.

• Thyme & Rosemary: Fresh herbs that add warmth and earthiness.

Ingredients:

• 3 Tbsp vegan butter (or sub olive oil)

• 1 medium onion, diced (~2 cups)

• 1 lb mushrooms, sliced (~7 cups; 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 blend)

• 2 tsp tamari or soy sauce (ensure GF as needed)

• 1 Tbsp Dijon mustard

• 3 cups vegetable broth (store-bought or homemade)

• 1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups)

• 2 (15 oz.) cans white beans, drained and rinsed (~3 cups)

• 2 cups dairy-free milk (plain, unsweetened; e.g., almond)

Instructions:

1. Heat vegan butter in a large pot or Dutch oven over medium heat. Once melted, add diced onion and sauté until translucent.

2. Add mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes until mushrooms release moisture and begin to brown.

3. Stir in minced garlic and cook for 1 minute.

4. Sprinkle cornstarch over vegetables and stir to coat. Add tamari and Dijon mustard, mixing well.

5. Pour in vegetable broth and add cubed potatoes. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until potatoes are tender.

6. Add beans and dairy-free milk. Simmer for another 10-15 minutes until the stew thickens.

7. Adjust seasoning as needed. Serve warm with optional garnish of parsley and freshly cracked pepper.

Store leftovers in a sealed container in the fridge for 3-4 days or freeze for up to 1 month.
To reheat, add more broth or milk if needed.

How to Serve:

• Pair this stew with crusty sourdough bread or a side of roasted veggies.

• Or, spoon it over some creamy mashed potatoes for the ultimate comfort.