Description

This comforting vegan stew features tender white beans and earthy mushrooms simmered in a rich, savory broth. Hearty potato chunks add substance, while a touch of plant-based cream creates a velvety texture. Finished with fresh parsley and a sprinkle of black pepper, this dish offers a harmonious blend of flavors and a satisfying warmth.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
2 medium potatoes, peeled and diced into 1-inch cubes
4 cups vegetable broth
2 (15-ounce) cans cannellini beans, rinsed and drained
1 teaspoon dried thyme
1 bay leaf
1/2 cup unsweetened plant-based milk (such as oat or soy) or plant-based cream
1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper to taste
Crusty bread for serving (optional)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until the mushrooms have released their liquid and started to brown.
Add the diced potatoes, vegetable broth, rinsed cannellini beans, dried thyme, and bay leaf to the pot. Bring the mixture to a simmer.
Reduce heat to low, cover, and let the stew simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf. Stir in the plant-based milk or cream and chopped fresh parsley.
Season the stew generously with salt and freshly ground black pepper to taste.
Serve warm, accompanied by crusty bread for dipping.

Notes

For a thicker stew, mash a portion of the beans against the side of the pot before adding the plant-based milk.

Any variety of white beans, such as great northern or navy beans, can be used.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Consider adding a splash of lemon juice at the end for a bright finish.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Calories: 350
Fat: 9g
Carbohydrates: 50g
Protein: 18g