Cozy White Bean Mushroom Stew (Vegan) – Hearty, Creamy & One-Pot

There’s nothing quite like a warm bowl of stew to bring comfort on a chilly evening — and this Cozy White Bean Mushroom Stew checks all the boxes: rich, savory, and entirely plant-based. Inspired by classic French-style stews and the simplicity of vegan one-pot cooking, this dish combines earthy mushrooms, creamy white beans, and fragrant herbs into a deeply satisfying meal that feels indulgent but is naturally wholesome.

This vegan stew is perfect for those nights when you want something hearty without the heaviness of meat or dairy. It’s made with simple, pantry-friendly ingredients and comes together easily in one pot. The mushrooms provide a meaty bite, while white beans lend creaminess and protein. It’s the kind of dish that makes you feel nourished, cozy, and content — all with minimal effort.

Ingredients Overview

Every ingredient in this stew plays an important role in building flavor and texture. Here’s what you’ll need, with some smart tips and substitutions.

Mushrooms

• Cremini or baby bella mushrooms: These add depth and meatiness to the stew. Slice them thick so they don’t shrink too much while cooking.

• You can mix in shiitake or portobello for added umami and texture variation.

White Beans

• Cannellini beans are ideal — they’re creamy, mild, and hold their shape well.

• Great Northern or navy beans also work.

• Use canned for convenience or cook from dry for more control over salt and texture.

Aromatics

• Yellow onion, garlic, and carrots provide the aromatic base. Carrots add sweetness and balance to the earthy mushrooms.

• Celery is optional but adds depth, especially if you’re aiming for a mirepoix-style base.

Broth

• Vegetable broth is essential. Choose low-sodium so you can control the seasoning.

• For more depth, add a splash of soy sauce or tamari for umami.

Herbs & Seasoning

• Thyme and rosemary (fresh or dried) bring warmth and earthy notes.

• Bay leaf adds subtle complexity.

• Smoked paprika can be added for a hint of smokiness.

• Salt and freshly cracked black pepper round it all out.

Thickener

• All-purpose flour or arrowroot starch is used to create a slightly thick, stew-like texture.

• Non-dairy milk (like oat or soy) or coconut milk can be added at the end for creaminess, though it’s optional.

Optional Add-Ins

• Chopped kale or spinach added near the end for extra greens.

• Potatoes or parsnips for a heartier, wintery feel.

Step-by-Step Instructions

This vegan white bean mushroom stew is simple, nourishing, and comes together beautifully in about 45 minutes.

1. Sauté the aromatics

Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add:

• 1 diced onion

• 2 chopped carrots

• Optional: 1 chopped celery stalk

Cook for 5–6 minutes, until softened. Add 3–4 minced garlic cloves and stir for 1 minute, until fragrant.

2. Cook the mushrooms

Add 16 oz (about 5 cups) sliced mushrooms to the pot. Sauté for 7–10 minutes until the mushrooms release their moisture and begin to brown. This step builds a rich, savory base.

Tip: Avoid overcrowding the pot so the mushrooms can brown, not steam.

3. Add flour and herbs

Sprinkle 2 tablespoons all-purpose flour (or arrowroot for GF option) over the mixture and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.

Add:

• 1 tsp dried thyme

• ½ tsp dried rosemary

• 1 bay leaf

• Salt and pepper to taste

4. Deglaze and simmer

Pour in 4 cups vegetable broth and stir well, scraping any browned bits from the bottom of the pot.

Bring to a simmer, then reduce heat to low and cover. Let simmer gently for 20–25 minutes, stirring occasionally, until slightly thickened and the vegetables are tender.

5. Stir in beans and finish

Add:

• 2 cans (15 oz each) cannellini beans, drained and rinsed

• Optional: ½ cup unsweetened non-dairy milk or ¼ cup full-fat coconut milk for creaminess

Simmer another 5 minutes, then taste and adjust seasoning as needed. Remove the bay leaf.

6. Optional: Add greens

If using kale or spinach, stir in during the last 3–5 minutes until wilted.

7. Serve warm

Serve in bowls with crusty bread, over mashed potatoes, or alongside brown rice or quinoa.

Tips, Variations & Substitutions

This stew is wonderfully adaptable. Here are ideas to adjust it to your taste or pantry.

Expert Tips

• Brown the mushrooms well — don’t rush this step; it’s key to deep flavor.

• Deglaze with white wine before adding broth for a restaurant-style boost.

• Make it creamy with cashew cream, oat milk, or coconut milk stirred in before serving.

Flavor Boosters

• Add a splash of balsamic vinegar or a squeeze of lemon before serving for brightness.

• A teaspoon of miso paste can bring a savory depth (stir in with broth).

• Add a pinch of crushed red pepper flakes for gentle heat.

Substitutions

• Gluten-free: Use arrowroot or cornstarch instead of flour.

• Oil-free: Sauté veggies in a splash of broth instead of oil.

• Low-sodium: Choose no-salt-added beans and broth.

Ingredient Additions

• Potatoes or parsnips for a thicker, more filling version.

• Pearled barley or farro for added chew and texture.

• Fresh herbs like parsley or chives sprinkled on top for color and freshness.

Serving Ideas & Occasions

This stew is cozy enough for a solo dinner and impressive enough for company.

Great Serving Options:

• With crusty bread (like sourdough or rustic rye) for dipping

• Over mashed potatoes for ultimate comfort

• Alongside rice, farro, or quinoa for a protein-packed grain bowl

• Topped with vegan parmesan or nutritional yeast for a cheesy kick

Ideal For:

• Cold winter nights

• Meatless Mondays

• Vegan dinner parties

• Meal prep — it tastes even better the next day!

Nutritional & Health Notes

This vegan white bean mushroom stew is a wholesome and balanced plant-based meal:

• Rich in fiber from beans and vegetables

• High in plant-based protein (white beans provide ~15g per cup)

• Low in saturated fat, especially if using a lighter plant milk

• Contains essential vitamins like iron, B-vitamins, and potassium

It’s also free from dairy, meat, and can be made gluten-free, making it suitable for a wide range of diets. Pair with greens or whole grains for a complete, nourishing meal.

FAQs

Q1: Can I freeze this mushroom stew?

A1: Yes! Let the stew cool completely, then transfer to airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if needed.

Q2: What kind of mushrooms work best?

A2: Cremini or baby bellas are ideal, but you can mix in white button mushrooms, shiitake, or even portobellos. For a gourmet twist, add a few dried porcini mushrooms (reconstituted) for intense umami.

Q3: Can I make this in a slow cooker?

A3: Yes — sauté the aromatics and mushrooms first, then transfer everything to a slow cooker. Cook on low for 5–6 hours. Add beans and plant milk in the last 30 minutes.

Q4: How do I make it thicker?

A4: For a thicker stew, add more flour at the sauté stage or mash a few beans before simmering. You can also let the stew simmer uncovered to reduce.

Q5: Can I serve this cold?

A5: It’s best served warm, but leftovers straight from the fridge make a flavorful base for grain bowls or wraps. Warm it up for full flavor and texture.

Q6: Is this recipe kid-friendly?

A6: Absolutely. It’s mild, savory, and filling. You can reduce or skip any spicy elements (like red pepper flakes) and blend slightly if your kids prefer smoother textures.

Q7: What’s the best broth for this stew?

A7: A rich vegetable broth or stock works best. You can also make your own using onion, garlic, mushroom stems, carrot, and herbs for deep, homemade flavor.

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