Description
Warm up with this comforting and hearty Earthy Mushroom and White Bean Stew. This rich and flavorful dish combines the savory depth of mushrooms with the creamy texture of white beans, all simmered in a savory vegetable broth. Perfect for a quick weeknight dinner or a cozy weekend meal, this stew is a wholesome and filling plant-based option that will satisfy your cravings and nourish your body. Serve it with crusty bread or over rice for a complete meal.
Ingredients
3 Tbsp vegan butter
1 medium onion, diced
1 lb mixed mushrooms (shiitake and cremini), sliced
3 cloves garlic, minced
1 can (15 oz) white beans, drained and rinsed
4 cups vegetable broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
1 cup spinach, chopped (optional)
1 Tbsp lemon juice (optional)
Instructions
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In a large pot, melt the vegan butter over medium heat. Add the diced onion and cook for about 3-4 minutes, until softened.
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Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
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Stir in the minced garlic and cook for another minute until fragrant.
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Add the white beans, vegetable broth, thyme, rosemary, and bay leaf to the pot. Bring to a simmer, then reduce the heat and let it cook for 15-20 minutes, allowing the flavors to meld.
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Season with salt and pepper to taste. Stir in the chopped spinach and cook for 2-3 minutes, if desired.
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Remove the bay leaf and stir in the lemon juice for brightness, if using.
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Serve hot with crusty bread or over rice.
Notes
You can use any type of mushrooms you prefer, such as button, portobello, or wild mushrooms.
For a spicier version, add red pepper flakes or cayenne pepper with the garlic.
This stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup/Stew
- Method: Stovetop
- Cuisine: Vegan, Comfort Food, Plant-Based
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal