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One-Pot Creamy Vegan White Bean Mushroom Stew

A close-up of creamy white bean mushroom stew served in a white bowl, topped generously with fresh chopped parsley.
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Make this easy, hearty white bean mushroom stew in one pot for a comforting, savory vegan dinner.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 lb cremini mushrooms, sliced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/4 tsp salt, or to taste
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 4 cups vegetable broth
  • 1/2 cup full-fat unsweetened coconut milk (from a can)
  • 2 tbsp nutritional yeast
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the sliced mushrooms, garlic, thyme, rosemary, salt, and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8 to 10 minutes.
  4. Stir in the rinsed cannellini beans and vegetable broth. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to combine.
  6. Remove the pot from the heat. Stir in the coconut milk and nutritional yeast until the stew is creamy.
  7. Taste and adjust salt and pepper if needed.
  8. Ladle the stew into bowls and garnish with fresh parsley before serving.

Notes

  • For a thicker stew, mash about 1/2 cup of the beans against the side of the pot before adding the coconut milk.
  • Serve this stew hot with crusty bread for dipping.
  • If you do not want a coconut flavor, substitute the coconut milk with 1/2 cup of unsweetened soy milk or oat milk.

Nutrition

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