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The comforting flavors of this One-Pot White Bean Mushroom Stew make the perfect plant-based and protein-packed lunch or dinner. This dairy-free & plant-based recipe is made with white beans, mushrooms, and greens. Learn how to make this satisfying vegan stew in just one pot in less than 30 minutes.
I love an easy vegan recipe that’s ready in under 30 minutes and loaded with fresh, nourishing veggies and plant-powered protein. It’s the perfect formula to get something nourishing into your body without taking up too much time in the middle of the day (you can also skip the mid-day prep and make this one ahead of time).
You all loved my creamy tomato white bean stew, and as the weather cools down, I had to make a similar-but-different creamy mushroom stew. It’s a perfect vegan fall recipe!
Need a 5 minute lunch instead? These 5-Minute Creamy Peanut Noodles are my quickest go-to meal!
This one-pan creamy vegan stew hits all those notes. It will warm your belly and is the perfect easy meatless Monday meal. It is just all the things you want in a simple vegan meal:
- Loaded with garlic, mushrooms & fresh greens!
- Ready in less than 30 minutes
- Using canned beans makes it simple!
- Vegan, gluten-free & nut-free
- Loaded with plant protein (over 15 grams per serving!)
- Only about 262 calories per serving (half the recipe)
- Filling & nourishing
- Made in just one pan
Ingredients for mushroom stew
- Yellow Onion: you can also use a white onion or two shallots.
- Mushrooms: I like using a combination of cremini and shiitake mushrooms.
- Garlic: I prefer large four cloves of fresh garlic, but the frozen cubes work great when you’re in a pinch (perfect for mid-day lunch time). I usually add an extra one or two when I use those to boost the flavor.
- White Beans: I used canned cannellini beans for their ease and creaminess. See above for my other favorite beans to use in this recipe!
- Vegetable Broth: I prefer to use low-sodium to control the amount of salt in the dish.
- Dairy-Free Milk: I like using unsweetened soy milk to bump up the protein content, but any unsweetened, unflavored dairy-free milk will work. I recommend one that’s on the creamier side, as opposed to a thinner almond milk.
- Starch: arrowroot starch, tapioca starch, or cornstarch all work well in this recipe to help thicken the broth and add extra creaminess to this one-pot stew.
- Baby Greens: I love packing in as many greens as I can! Baby kale, spinach, or any other of your favorite greens wilt into beautifully in this recipe.
- Tamari: I use low-sodium tamari. You can use soy sauce if gluten isn’t an issue.
- Lemon: the tanginess really brightens things up and adds extra dimension to the flavor.
- Basil: I love garnishing this dish with herby basil. Any other herbs you love, like parsley, fresh thyme, or micro-greens, are great too.
How to make this recipe
Start by sauteing the mushrooms and onions until browned and fragrant. Add the garlic and thyme.
Add the broth, starch, dairy-free milk, and white beans to the pot with the mushrooms and onions. Bring to a simmer. Mix in the greens, tamari, and lemon juice. Add salt and pepper to taste.
How to serve
My favorite way to serve this plant-based mushroom white bean stew is how you see it pictured: scooped up with crusty bread! It’s such a delicious vegan comfort food recipe.
I always use slices of my homemade gluten-free bread to scoop and soak up all the delicious flavors. My homemade gluten-free flatbreads or these roasted garlic rosemary sourdough rolls would also be amazing served with this tomato stew!
You can also serve it over rice, quinoa, or your favorite greens.
To garnish, I love adding basil (or your other favorite herbs) and a drizzle of olive oil. You could also add a swirl of pesto.
How to store leftovers: this stew will stay good in an airtight container in the fridge for about 4 days.
To reheat: add the bean stew to a pan over the stove on low-medium heat, stirring frequently until the beans are warmed through. If needed, add a splash of water or broth while the stew reheats. You can also add to a microwave-safe bowl and cover. Microwave for a minute or two, stirring every 30 seconds, until warmed through.
More recipes you’ll love:
Creamy Tomato White Bean Stew
The rich and comforting flavors of this Creamy Vegan Tomato White Bean Stew make the perfect easy lunch or dinner. This dairy-free & plant-based recipe is packed with wholesome ingredients, like protein-packed white beans, cherry tomatoes, and nutrient-dense greens. Learn how to make this easy and satisfying vegan stew in just 25 minutes.
One-Pot Miso Pasta with Mushrooms
This One-Pot Miso Pasta with Mushrooms is so creamy with coconut milk to keep it vegan, easy to make in just one pot, and so flavorful! This flavorful gluten-free pasta dish will become a weeknight staple – it’s ready in just 30 minutes!
Vegan Kale & White Bean Soup
This Creamy Vegan Kale & White Bean Soup is so flavorful, filling, and ready to eat in about 30 minutes. This easy soup recipe is gluten-free, dairy-free, and full of plant-based protein.
One-Pot White Bean Mushroom Stew
Ingredients
- 1 medium yellow onion, sliced
- 8 oz. sliced mushrooms, I like using a combo of cremini and shitaake
- 4 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
- 1 cup vegetable broth
- 1 cup unsweetened, unflavored dairy-free milk
- 1 can (15 oz) white beans, I love using cannelloni beans
- 2 cups baby greens, like baby chard, arugula or spinach
- 1 tablespoon tamari or soy sauce
- 1 juiced lemon, juiced
- Salt and pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon pepper)
- ¼ cup fresh basil, sliced, to garnish
Instructions
- In a medium saucepan over medium heat, add 1 tablespoon avocado or olive oil. Add the onion and mushrooms, and saute for about 6 to 8 minutes, or until slightly browned and caramelized.1 medium yellow onion, 8 oz. sliced mushrooms
- Add the garlic and thyme. Cook, stirring constantly, for one minute, or until fragrant.4 garlic cloves, 1/2 teaspoon dried thyme
- In a separate small bowl, whisk the starch with a splash of broth, then mix that into the rest of the vegetable broth.1 tablespoon arrowroot starch, 1 cup vegetable broth
- Pour the broth and milk into the pan and add the beans. Cook for 5 minutes at a low simmer, until slightly thickened and warmed through.1 cup unsweetened, 1 can (15 oz) white beans
- Mix in the greens and cook until wilted, about 1 minute, and then mix in the tamari and lemon juice. Add salt and pepper to taste. Top with basil.2 cups baby greens, 1 tablespoon tamari or soy sauce, 1 juiced lemon, Salt and pepper, ¼ cup fresh basil
- Enjoy over rice, quinoa, pasta, greens, with toast, or all on its own.
Notes
- Storing leftovers: this stew will stay good in an airtight container in the fridge for about 4 days.
- To reheat: add the bean stew to a pan over the stove on low-medium heat, stirring frequently until the beans are warmed through. If needed, add a splash of water or broth while the stew heats. You can also add to a microwave-safe bowl and cover. Microwave for a minute or two, stirring every 30 seconds, until warmed through.
- Nutritional facts were calculated using unsweetened, unflavored soy milk. A different kind of dairy-free milk may yield slightly less protein (about 13 grams) and different nutritional results.
This turned out so good! I used coconut milk and soy sauce and the flavors worked really well.
So glad you’re loving it!! Thanks for the feedback.
Does this keep well in the freezer and if so, for how long?
Yes it will freeze well in an airtight container for at least a few months!
Yum! Good way to use up leftover shiitake mushrooms. Used lime, not lemon, 2% milk and beef broth. Was not looking for vegan.
So glad you enjoyed it, Ell! Thanks for the feedback.
Made this for a late lunch/early dinner, following the recipe, using spinach as that’s what’s on hand. Mushroom variety suggestion was really good! My basil was toast with our freeze now, so used our sage, because cannelloni beans and sage, right? Served with some toasted sourdough and roasted asparagus for a side, Thanks for a sweet recipe and nice early dinner that kept us well fed and warm.
So glad you’re loving it, Jeanne! Thanks so much for the kind feedback.
So easy and so delicious!
So glad you’re loving it, Lynn!
i made this with canned canellini beans and Swiss Chard (including some stems I cooked ahead of the greens), rehyradted dried mushrooms (my fresh looked dicey) and all the other ingredients. Except, I admit, I forgot the basil. I liked it — I’m not vegan so I served it with a chicken with wild mushroom sausage — and it was definitely satisfying and comfort food. I’m new to modified/Keto/Mediteranean and I had to search to find something different to do with white beans. But I thought it lacked something….not sure what. I have half of this left over so I think I will add some hot sauce to the leftovers and when I make it again I will add some red pepper flakes. But I GREATLY APPRECIATE the creator’s sharing of this recipe. I’m going to share a serving with my BFF who is very anxious to both lose weight and eat healthy; I feel sure she will like it without the heat I missed!.
Glad you enjoyed it, Ellen! A little heat would definitely add a delicious kick. I do love the fresh herbs in here, if you have any others on hand, you can sub for another herb you love, like dill, oregano, etc. They’ll each add their own something special. Thanks for the feedback!
HI! I made this tonight and while the flavor was great, it didn’t really? thicken up. It just felt thin broth. What did I do wrong?
Hi Tauri, sorry the texture wasn’t to your liking! Did you add the starch? That definitely helps to thicken it. You can always add a bit more if it wasn’t as thick as you’d like, or replace with a thicker milk, like full-fat coconut milk. Hope this helps!
Do you think I could use Pinto beans for this?
Yes for sure, it will change the flavor a bit but will still be delicious.
Really good and simple to prepare. Rather than starch I replaced about half of the milk (we do dairy) with the liquid from the beans. It thickened and was very tasty. Made it a soup nit stew with only half the shrooms and beans but full amount of liquids called for and was perfect for serving 2. .
Sounds fabulous, thanks so much for the feedback, Suze!