Print

One-Pot Creamy Vegan White Bean Mushroom Stew with Rosemary

A close-up of a bowl of creamy white bean mushroom stew topped with sautéed mushrooms, spinach, and fresh rosemary.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, creamy white bean mushroom stew in one pot. It is a comforting, vegan meal perfect for cold weather.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste
  • 4 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 cup chopped potatoes (Yukon Gold or similar)
  • 1/2 cup unsweetened plain plant milk (soy or oat recommended for creaminess)
  • 1 tablespoon nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 2 cups fresh spinach or kale, roughly chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8 to 10 minutes.
  3. Stir in the minced garlic, thyme, rosemary, pepper, and salt. Cook for 1 minute until fragrant.
  4. Pour in the vegetable broth. Add the rinsed white beans and the chopped potatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  5. Remove about 1 cup of the stew mixture (mostly beans and broth) and transfer it to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy, then return the mixture to the pot. This creates the creamy texture.
  6. Stir in the plant milk and nutritional yeast. Heat through gently, but do not boil.
  7. Stir in the fresh spinach or kale until it wilts into the stew, about 2 minutes.
  8. Stir in the fresh lemon juice just before serving. Taste and adjust salt and pepper as needed.
  9. Serve hot, perhaps with crusty bread for dipping.

Notes

  • For a richer umami flavor, use dried porcini mushrooms soaked in hot water (use the soaking liquid as part of the broth).
  • If you prefer a thicker stew without blending, mash about 1/2 cup of the white beans against the side of the pot.
  • This recipe is naturally gluten free and plant based comfort food.

Nutrition

Find it online: https://yumdrizzle.com/white-bean-mushroom-stew-recipe/