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One-Pot White Bean Mushroom Stew Recipe

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3.8 from 49 reviews

A comforting and nutritious one-pot white bean mushroom stew featuring a medley of mushrooms, tender white beans, and fresh baby greens in a creamy, dairy-free broth. This easy-to-make vegan and gluten-free stew is flavored with aromatic garlic, thyme, tamari, and brightened with lemon juice and fresh basil, perfect for a wholesome weeknight dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Herbs

  • 1 medium yellow onion, sliced
  • 8 oz. sliced mushrooms (a combination of cremini and shiitake recommended)
  • 4 garlic cloves, minced
  • 2 cups baby greens (such as baby chard, arugula, or spinach)
  • 1/4 cup fresh basil, sliced (for garnish)

Liquids & Broth

  • 1 cup vegetable broth
  • 1 cup unsweetened, unflavored dairy-free milk
  • 1 tablespoon tamari or soy sauce
  • 1 juiced lemon

Beans & Starches

  • 1 (15 oz) can white beans (cannellini beans preferred), drained and rinsed
  • 1 tablespoon arrowroot starch, tapioca starch, or cornstarch

Spices & Seasonings

  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper recommended)

Instructions

  1. Sauté the onion and mushrooms: In a large pot over medium heat, add a splash of oil or a bit of water for oil-free cooking. Add the sliced onion and cook until softened and translucent, about 5 minutes. Then add the sliced mushrooms and cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 7-8 minutes.
  2. Add garlic and thyme: Stir in the minced garlic and dried thyme, cooking for 1-2 minutes until fragrant, making sure the garlic does not burn.
  3. Prepare the thickening mixture: In a small bowl, whisk the arrowroot starch (or tapioca/cornstarch) into the unsweetened dairy-free milk until smooth, ensuring no lumps remain.
  4. Add liquids and beans: Pour the vegetable broth, dairy-free milk mixture, and drained white beans into the pot. Stir well to combine all ingredients evenly.
  5. Simmer the stew: Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for about 10-15 minutes, allowing the stew to thicken and flavors to meld together, stirring occasionally.
  6. Add greens and seasonings: Stir in the baby greens until just wilted. Then add the tamari (or soy sauce), lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
  7. Serve and garnish: Ladle the stew into bowls and garnish each serving with fresh sliced basil for a burst of herbal freshness and color. Serve warm.

Notes

  • For a creamier texture, use full-fat canned coconut milk instead of dairy-free milk.
  • Try adding other vegetables such as diced carrots or celery for extra flavor and nutrition.
  • Gluten-free tamari is recommended to keep this recipe gluten-free.
  • If you prefer a thicker stew, increase the arrowroot starch to 1.5 tablespoons.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • This stew freezes well; cool completely before freezing in portions.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://allyumcooks.com/one-pot-white-bean-mushroom-stew-recipe/