Ingredients
Vegetables and Aromatics
- 1 medium onion, diced (about 2 cups)
- 1 lb mushrooms, sliced (mixture of shiitake and cremini, ~7 cups)
- 4 cloves garlic, minced
- 1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups)
- Fresh parsley, finely chopped (for garnish)
Seasonings and Liquids
- 3 Tbsp vegan butter (e.g., Miyoko’s) or olive oil
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp sea salt and black pepper to taste
- 2 tsp tamari or soy sauce (gluten-free if needed)
- 1 Tbsp Dijon mustard
- 3 cups vegetable broth
- 2 cups dairy-free milk (such as almond, oat, or soy milk)
Others
- 2 Tbsp cornstarch
- 2 (15 oz) cans white beans, drained and rinsed
Instructions
- Sauté Vegetables: Heat the vegan butter in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for a few minutes until translucent. Add the sliced mushrooms along with dried thyme, rosemary, salt, and pepper. Cook for 7-10 minutes until the mushrooms release their moisture and start to brown. Stir in the minced garlic and cook for an additional minute.
- Thicken and Simmer: Sprinkle the cornstarch over the mushroom mixture and stir well to coat the vegetables. Add tamari and Dijon mustard, stirring to incorporate. Pour in the vegetable broth and add the cubed baby potatoes. Increase the heat to bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook uncovered for 15-20 minutes, stirring occasionally, until the potatoes are tender.
- Finish the Stew: Stir in the drained white beans and dairy-free milk. Continue simmering uncovered for another 10-15 minutes until the stew thickens and all vegetables are tender. Adjust seasoning by adding more tamari or salt for saltiness, mustard for acidity, or milk to adjust consistency.
- Serve: Ladle the stew into bowls and garnish with freshly chopped parsley and optionally sprinkle with cracked black pepper. Serve warm.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 1 month. The stew will thicken as it cools. To reheat and thin out, add additional broth, dairy-free milk, or water as needed.
Notes
- Use a mix of shiitake and cremini mushrooms for a deeper, richer flavor.
- Gluten-free tamari ensures the stew is safe for gluten-sensitive diets.
- Adjust seasoning and thickness to personal preference; the stew thickens as it cools.
- Dairy-free milk can be almond, soy, oat, or any preferred variety.
- To make it spicier, consider adding a pinch of red pepper flakes during cooking.
- This stew freezes well; just thaw and reheat gently, adding liquid if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan