One-Pot White Bean Mushroom Stew Recipe
This one-pot white bean mushroom stew is a hearty, nutritious, and comforting dish perfect for a quick, wholesome meal. Combining earthy mushrooms, creamy white beans, and fresh baby greens in a flavorful broth, it’s a vegan-friendly stew that delivers a rich and satisfying taste. The addition of tamari and lemon juice brightens up the dish, while fresh basil adds a refreshing herbal note. Easy to prepare and packed with protein and fiber, this stew is ideal for cozy dinners or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, sliced
- 8 oz. sliced mushrooms (a mix of cremini and shiitake recommended)
- 4 garlic cloves, minced
- 2 cups baby greens (baby chard, arugula, or spinach)
- 1/4 cup fresh basil, sliced (for garnish)
Liquids and Seasonings
- 1 cup vegetable broth
- 1 cup unsweetened, unflavored dairy-free milk
- 1 tablespoon tamari or soy sauce
- 1 juiced lemon
- Salt and pepper, to taste (approximately 1/2 teaspoon salt and 1/4 teaspoon pepper)
Other Ingredients
- 1 (15 oz) can white beans (cannellini beans preferred), drained and rinsed
- 1/2 teaspoon dried thyme
- 1 tablespoon arrowroot starch or tapioca starch or cornstarch
Instructions
- Sauté Aromatics: In a large pot over medium heat, add a small amount of oil if desired or cook dry, then add the sliced onion and sauté until softened and translucent, about 5 minutes. Add the sliced mushrooms and cook for another 5-7 minutes until the mushrooms release their moisture and begin to brown.
- Add Garlic and Thyme: Stir in the minced garlic and dried thyme, cooking for about 1 minute until fragrant, taking care not to burn the garlic.
- Prepare Thickener: In a small bowl, mix the arrowroot starch (or tapioca or cornstarch) with a few tablespoons of the vegetable broth to create a slurry, ensuring no lumps remain.
- Add Liquids and Beans: Pour the remaining vegetable broth and the dairy-free milk into the pot, then add the white beans. Stir well to combine all ingredients.
- Simmer the Stew: Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the stew thickens and the flavors meld together.
- Add Greens and Seasoning: Stir in the baby greens and cook just until wilted, about 2 minutes. Add the tamari or soy sauce, lemon juice, salt, and pepper to taste. Adjust seasoning as needed.
- Serve and Garnish: Ladle the stew into bowls and garnish with fresh sliced basil. Serve warm as a comforting meal.
Notes
- You can substitute any white beans such as navy or great northern beans if cannellini are not available.
- Using a combination of mushrooms adds complexity and depth to the stew's flavor.
- For a thicker stew, increase the starch amount slightly or allow to simmer longer.
- This stew keeps well in the refrigerator for up to 4 days and reheats nicely on the stovetop or microwave.
- Feel free to add a splash of nutritional yeast for an extra savory boost.
